Another one from the Amish cookbook, but this time not enough to feed 800 people at once. Actually, they say it’s often served crumbled into milk, so if you’re eating it alone, slowly enough that it got stale, you could probably keep it going longer by serving it that way. It absorbs the milk very quickly, and, I mean, at that point is basically just breakfast in a bowl, right?

Ingredients:

• 1 1/2 cups fresh blueberries
• 1 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 2 large eggs, separated
• 1 1/4 cups sugar
• 1/2 cup shortening
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 cup milk

Preheat oven to 350 degrees. Grease 8×8” and set aside. (I only had an 11×7″ handy, it worked.)

Wash and dry your blueberries, then put them in a small bowl. Measure out the flour, then pour a small amount of it over the blueberries, shaking to coat. Set aside. Sift the baking powder into the remaining flour and set aside.

In a medium bowl, beat the egg whites until stiff peaks form, gradually adding 1/4 cup of the sugar as you go.

In a large bowl, cream the shortening, salt, and vanilla. It’s little enough shortening that you’ll just sort of have a mess in the bowl.

Measure out the remaining 1 cup of sugar, and scoop out 1 tablespoon, setting it aside. Add the rest of the cup to the shortening mixture, as well as the egg yolks, and beat until light and creamy.

Add the flour mixture in 3 additions, alternating with half the milk each time, until evenly mixed.

Fold in the beaten egg whites.

Fold in the blueberries.

Gently turn out into the greased pan and sprinkle the remaining 1 tablespoon of sugar over the top.

Bake 1 hour, or until the cake passes the toothpick test. Because I used a slightly larger pan, I checked mine at 55 minutes and it was done.

Cool in the pan, then slice and serve.

A nicely fluffy cake, with sweet crunchy spots on top thanks to the sugar!

Melt In Your Mouth Blueberry Cake

From Amish Cooks Across America.

• 1 1/2 cups fresh blueberries
• 1 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 2 large eggs, separated
• 1 1/4 cups sugar
• 1/2 cup shortening
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 cup milk

Preheat oven to 350 degrees. Grease 8×8” and set aside.

Wash and dry your blueberries, then put them in a small bowl. Measure out the flour, then pour a small amount of it over the blueberries, shaking to coat. Set aside. Sift the baking powder into the remaining flour and set aside.

In a medium bowl, beat the egg whites until stiff peaks form, gradually adding 1/4 cup of the sugar as you go.

In a large bowl, cream the shortening, salt, and vanilla. Measure out the remaining 1 cup of sugar, and scoop out 1 tablespoon, setting it aside. Add the rest of the cup to the shortening mixture, as well as the egg yolks, and beat until light and creamy. Add the flour mixture in 3 additions, alternating with half the milk each time, until evenly mixed.

Fold in the beaten egg whites, then the blueberries, and gently turn out into the greased pan. Sprinkle the remaining 1 tablespoon of sugar over the top. Bake 1 hour, or until the cake passes the toothpick test.