Try this Blueberry Cake recipe, or contribute your own.
Suggest a better descriptionThis recipe is from a very good friend, Florence Knowles, that Ive used for years and I think its excellent. Beat egg whites until stiff, add 1/4 cup of the sugar to these & set aside. Cream shortening, add salt & vanilla to this; add remainder of sugar, then the egg yolks. Beat until light and creamy. Sift flour & baking powder together, add alternately to creamed mixture with the 1/3 cup milk. Fold in the egg whites then the blueberries that have been dusted with flour. Turn the batter into an 8" square pan. Sprinkle batter with a little sugar. Bake at 350 degrees F for 50 minutes. Will freeze well. Note: Its important to dust the blueberries with flour. Everytime I pick blueberries this cake has to be made. Posted to Bakery Shoppe Digest145 by therealmccoy3@juno.com (Gary & Doris McCoy) on Jul 04, 1997
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Serving Size: 1 Serving (1791g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4997 | ||
Calories from Fat: 1404 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 156g | 208 % | |
Saturated Fat 57.5g | 288 % | |
Monounsaturated Fat 65g | ||
Polyunsanturated Fat 19.4g | ||
Cholesterol 2174mg | 669 % | |
Sodium 1080.2mg | 37 % | |
Potassium 1234.7mg | 32 % | |
Total Carbohydrate 827.2g | 243 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 812.8g | ||
Protein 89.4g | 128 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4997
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