Melt In Your Mouth Blueberry Cake Recipe - Allrecipes.com
Melt In Your Mouth Blueberry Cake Recipe
  • READY IN hrs

Melt In Your Mouth Blueberry Cake

Recipe by  

"This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch square cake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  3. Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  4. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  5. Bake for 50 minutes, or until cake tests done.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2007

This is a great blueberry cake. I made mine in a tube pan and with frozen blueberries that I had picked from my bushes earlier this summer. I sprinkled the top with sugar in the raw which are large crystals so it gave it a nice sparkle.

 
Most Helpful Critical Review
Jun 16, 2005

I wanted something tasty to make with the blueberries I had. This recipe was just three stars in my opinion. First of all, it's a lot of work to make with many different steps and dishes used. Secondly, when it was done and I tried some, it didn't taste as good as I expected. It wasn't bad, but tasted like something I could have gotten from a mix. It was moist, but the cake is not very flavorful. I don't think the blueberries make up much for what the cake seems to lack. (I had cream cheese frosting in my pantry, so I added some to the top to see if it would taste better. It didn't help, and added an odd flavor.)

 

288 Ratings

Sep 06, 2004

I have made several blueberry cakes this summer, because the market had them on sale for $0.99. This is definitely one of the best! A wonderful, really moist cake. I used a full pint of blueberries and substituted margarine for the butter and it worked just fine. I like the taste of vanilla, so I doubled the amount called for. I also threw in a dash.....and I do mean a DASH of cinammon simply based upon personal preferance. Thanks for the recipe Irene!

 
Feb 24, 2005

The best Blueberry Cake. I made it with frozen blueberries and used a 9 inch pan.

 
Jan 12, 2005

This was delicious! It was incredibly moist! I was a bit worried when I was mixing the ingredients, because the dough seemed really thick, but it turned out lovely!

 
Mar 19, 2005

This is a very good cake but it does taste like a blueberry muffin. The batter is really thick so don't be alarmed when you make it. Next time I will add cream cheese frosting.

 
Jul 30, 2009

Where has this cake been all my life? I followed the directions precisely and the cake is out of this world fantastic!

 
Jul 12, 2003

Yuck! I love blueberry everything, and this tasted really bland. I was embarrassed to serve it to my friends.

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 8.8 g
  • 13%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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