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Melt in Your Mouth Blueberry Cake
Prep
25 mins
Cook
50 mins
Servings
12
Difficulty
Hard
This blueberry cake has been a favorite in my kitchen for years, and I'm so excited to share it with you. What I love most is how incredibly simple it is to make, yet it tastes like you spent hours in the kitchen. The cake comes together in just 25 minutes of prep, and the fluffy texture really does melt in your mouth. Fresh blueberries are packed with antioxidants that make this dessert feel a little bit wholesome, and they add bursts of natural sweetness throughout. Best of all, the ingredients are basic pantry staples, so you probably have everything on hand already. This is the kind of cake that makes people think you're an amazing baker when really, you're just following a few easy steps.
Ella x
Ingredients
- ½ cup butter½ cup butter
- ¾ cup white sugar, divided¾ cup white sugar, divided
- ¼ teaspoon salt¼ teaspoon salt
- 11 teaspoon vanilla extract
- 22 egg yolks
- 11 ½ cups all-purpose flour
- 11 teaspoon baking powder
- ⅓ cup milk⅓ cup milk
- 11 ½ cups fresh blueberries
- 11 tablespoon all-purpose flour
- 22 egg whites
- 11 tablespoon white sugar
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch pan.
- 2
Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until soft and fluffy; mix in vanilla and salt. Add egg yolks and beat until creamy.
- 3
Combine 1 1/2 cups flour and baking powder in a bowl; add alternately with milk to creamed mixture.
- 4
Toss blueberries with 1 tablespoon flour in a small bowl. Add to the batter and fold in gently.
- 5
Beat egg whites in a separate bowl until soft peaks form. Add remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into cake batter.
- 6
Pour batter into the prepared pan. Sprinkle remaining 1 tablespoon sugar over top.
- 7
Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
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