Mom’s Blueberry Cake

Who doesn't love blueberries these days. They're healthy, sweet and delicious--and the featured ingredient in this cake.

by Dani Yokhna
Bluebery cake


  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2/3 cup butter or margarine
  • 2 eggs, yolks and whites separated
  • 1 cup milk
  • 1 cup blueberries

Preheat oven to 350 degrees F.

Sift together flour and sugar. Cut in butter with pastry blender until mixture is crumbly and butter has been evenly distributed. Reserve 3/4 cup of the mixture for topping.

To the remaining crumb mixture, add baking powder, salt, milk and 2 unbeaten egg yolks. Mix on medium speed for about three minutes.

Beat egg whites until stiff. Fold into batter; gently add berries. Spread batter into greased 13- x 9-inch baking pan. Sprinkle with reserved crumb mixture. Bake 40 to 50 minutes until top is golden. Serves 15.

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