I can not remember a time when we did not have this. It was often asked for as a birthday cake and as a dessert at lobster and clam bakes.
If you do not have Maine blueberries, those small wild grown gems, then make something else. If using frozen,Maine berries then do not thaw them before adding.
- 2 eggs, separated
- 1 cup sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, room temp
- 1 teaspoon vanilla
- 1½ cups sifted flour
- 1 teaspoon baking powder
- 1/3 cup buttermilk
- 1½ cups fresh blueberries
Preheat oven to 350°F.
Beat egg whites until stiff. Add about ¼ cup of the sugar to keep them stiff.
Cream butter and remaining sugar remaining sugar, add salt and vanilla and unbeaten egg yolks, beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten whites, Your hands will be the best tool for this make sure they are clean.. Fold in the fresh blueberries. (Take a bit of the flour called for in recipe and gently shake berries in it so they won’t settle.)
Turn into a greased 8-by-8-inch pan. Sprinkle top of batter lightly with granulated sugar. Bake for 50 to 60 minutes.
Beat egg whites until stiff. Add about ¼ cup of the sugar to keep them stiff.
Cream butter and remaining sugar remaining sugar, add salt and vanilla and unbeaten egg yolks, beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten whites, Your hands will be the best tool for this make sure they are clean.. Fold in the fresh blueberries. (Take a bit of the flour called for in recipe and gently shake berries in it so they won’t settle.)
Turn into a greased 8-by-8-inch pan. Sprinkle top of batter lightly with granulated sugar. Bake for 50 to 60 minutes.
Serves 8.
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