Melt-In-Your-Mouth Blueberry Cake

Serves: 8
Total Calories: 240


2 eggs
1 cup sugar, divided
1/2 cup margarine, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups flour, sifted, and 1 tablespoon for coating blueberries
1 teaspoon baking powder
1/3 cup milk
1 1/2 cups fresh blueberries
cinnamon sugar for topping


Preheat oven to 350°. Beat egg whites until stiff. Beat in 1?4 cup of sugar. Cream margarine; add salt, vanilla, and remaining sugar gradually. Add egg yolks and beat until creamy. Sift flour with baking powder. Add alternately to creamed mixture with milk. Fold in beaten egg whites. Add 1 tablespoon of flour to coat blueberries. Fold in berries. Turn into 8x8-inch pan. Sprinkle cinnamon sugar on top. Bake in 350° oven 50 minutes. Cool on rack. Wrap any leftovers and store in refrigerator. May be frozen.

Fun Fact: Eastport, Maine, is the most easterly city in the United States. The residents of Washington County are usually the very first Americans to greet the sun each morning when it rises. On approximately 200,000 acres of open land in this county, 80% of the nation’s wild blueberry crop is raised.

Nutritional Facts:

Serves: 8
Total Calories: 240
Calories from Fat: 49

This Melt-In-Your-Mouth Blueberry Cake recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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