Nosh: Blueberry Cake

Blueberry Cake

One of the perks of having a big Italian family is that everyone likes to eat, and they all have recipes to share. Even better is when friends of said family members start feeding you too and give you their recipes.

I first tasted this blueberry cake when my cousin Anthony returned home with a plateful of the luscious squares during one of my visits. My dad was the first to grab and ate a square in one bite. Before he could devour them we all rushed the plate. In true Sicilian fashion, we ate until one remained, and much discussion ensued over who would have the honor of eating it. Lucky for me that my status as an out-of-country visitor gave me priority. Of course, I shared it with Anthony and then begged that his friend David, who had made the cake, send me the recipe as soon as humanly possible.

He did and now I'm sharing it with you. This cake is divine ... and a fruity, welcome change during these bleak, gray winter months. It's lovely with your coffee in the morning. I hope you'll make it with those summer blueberries you've been hording in the freezer for jam or with the fresh ones for which you paid dearly at the market this weekend. It'll be worth it.

The recipe follows, in single and double proportions for your convenience. Trust me, make the double. Thank you David!

David's Phenomenal Blueberry Cake

Ingredients:

Single Recipe
2 eggs
1 cup sugar
1/2 cup vegetable shortening (like Crisco)
1/4 tsp. salt
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1/3 cup milk
1 1/2 cups blueberries

(Double Recipe Measurements)
4 eggs
2 cups sugar
1 cup vegetable shortening (like Crisco)
1/2 tsp. salt
2 tsp. vanilla
3 cups flour
2 tsp. baking powder
2/3 cup milk
3 cups blueberries

(Preheat oven to 350F/180C)

1. Separate the yolks and whites. Beat the whites until stiff peaks form. Fold in 1/4 cup sugar for the single recipe and 1/2 cup sugar for double recipe. Set aside.
2. In a separate bowl, cream vegetable shortening, add the salt and vanilla, and beat until well incorporated. Add the remaining sugar (3/4 cup single; 1 1/2 double). Next, add the yolks to the creamed mixture and beat until light and fluffy. Set aside.
3. In another bowl, sift the flour and baking powder together. Add the dry ingredients, alternating with the milk, to the creamed mixture. Batter will be stiff. To this mixture you will fold in the whipped egg whites until batter is uniform. Be careful to not deflate the whites.
4. Before adding the blueberries, clean and coat them with 3 tablespoons of flour. (If you do not coat the blueberries, they will sink to the bottom during the cooking process.)
5. Fold the blueberries into the mixture and pour the batter into a greased and floured pan. For the single recipe use an 8x8 inch pan for the double use a 9x13. Bake at 350F/180C degrees for 30-35 minutes for the single and 50-55 minutes for double.

Note from David: I always use the double recipe. The single does not make very much and everyone always wants a second piece. Enjoy!!