06/19/2017 Blueberry Picnic Cake
Blueberry Picnic Cake
Recipe Courtesy of Cindy Schumacher
4 eggs separated
2 cups plus 2 Tbsp. sugar, divided
1 cup unsalted butter, softened
½ tsp. salt
2 tsp. pure vanilla
3 cups flour, divided
2 tsp. baking powder
2/3 cup milk
2 pints fresh blueberries, washed & stemmed
Preheat oven to 350. Grease 13 X 9 pan. In medium bowl, beat egg whites until stiff.
Gradually add ½ cup sugar and beat until well blended.
In large bowl, cream butter until fluffy. Add salt & vanilla.
Gradually add 1½ cups remaining sugar and beat until blended. Add egg yolks and beat until light and creamy. Add 2½ cups flour, baking powder, and milk and mix well. Fold in egg whites.
Gently shake dry blueberries with remaining ½ cup flour and fold in batter. Spread evenly in pan.
Sprinkle with remaining 2 Tbsp. sugar. Bake 50 – 60 minutes or until cake pulls away from sides.
May be halved and baked in an 8 X 8 X 2 pan.