Recipe Corner – Taste the South
As summer reaches its apex here in the South, blueberries, succulent and juicy, abound. When you’ve had your fill of eating them plain and by the fistful, then celebrate their glory and dress them up in this delectable cake from Melissa’s kitchen. Light, easy, and refreshing, this satisfyingly sweet cake is airy and breezy, and a much softer way to play with summer’s favorite fruit than a pie— perfect for when the thermostat keeps rising and stays high. Pack it to finish a late evening picnic at the beach, before a lazy afternoon’s slumber, or for an indulgent breakfast or anytime treat. Cool the cake right in the pan and serve from there.
Recipe
● 2 cups sifted cake flour
● 1 ½ tsp baking powder
● ¾ tsp salt
● 3 eggs separated
● ¾ cup butter softened
● 1 ¼ cup sugar
● ¼ cup almond flour
● ½ cup milk
● 1 ½ tsp vanilla extract
● 2 cups fresh blueberries,
washed and dried
● freshly grated dash of
nutmeg (optional)
Directions
Oven 350°
Bake time 35-40 minutes
Grease and flour a 9 x 13’’ pan. In a large bowl, sift together three times the flour, baking powder, and salt; set aside. Separate the egg whites from the yolks; beat the egg yolks well. In a separate bowl, cream the butter and sugar together until well blended. Add the egg yolks and the almond flour. Add the flour mixture alternately with the milk, stirring to incorporate after each addition.
In a separate bowl, beat the egg whites at high speed until stiff peaks form. Fold in the egg whites and vanilla extract. Fold in the blueberries.
Pour into the pan, sprinkle the top with sugar and freshly grated nutmeg and bake until a toothpick inserted comes out clean.
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