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Name: Melt In Your Mouth Blueberry Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups plus 1 tablespo flour divided, plus more for pan; 1 teaspoon Baking powder; 1/4 teaspoon Kosher Salt; 1/2 cup Unsalted butter softened, plus more for pan; 3/4 cup Granulated sugar divided; 2 egg whites and yolks separated; 1 teaspoon Vanilla extract; 1/3 cup Milk; 1 1/2 cup Fresh blueberries; 1 tablespoon Turbinado sugar

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INGREDIENTS

1 1/2 cups plus 1 tablespo flour ; divided, plus more for pan
1 teaspoon Baking powder
1/4 teaspoon Kosher Salt
1/2 cup Unsalted butter ; softened, plus more for pan
3/4 cup Granulated sugar ; divided
2 egg whites and yolks ; separated
1 teaspoon Vanilla extract
1/3 cup Milk
1 1/2 cup Fresh blueberries
1 tablespoon Turbinado sugar

INSTRUCTIONS

Preheat oven to 350F. Grease and flour an 8-inch square pan.

Stir 1 1/2 cups flour, baking powder and salt in a medium bowl. Beat butter with an electric mixer in a large bowl for 30 seconds. Beat in 1/2 cup granulated sugar until combined. Beat in egg yolks and vanilla. Add flour mixture and milk alternately, beating on low after each addition, until just combined. Toss blueberries with remaining 1 tablespoon flour in a bowl, then fold into batter.

Wash beaters, then beat egg whites on medium speed until soft peaks form. Beat in remaining 1/4 cup granulated sugar, 1 tablespoon at a time until stiff peaks form. Stir a third of egg whites into batter, then fold in remaining egg whites. Spread batter in prepared pan. Sprinkle with Turbinado sugar.

Bake until a toothpick inserted in cake comes out clean, about 50 minutes. Let cool on wire rack.

NOTES

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Melt In Your Mouth Blueberry Cake

1 1/2 cups plus 1 tablespo flour divided, plus more for pan
1 teaspoon Baking powder
1/4 teaspoon Kosher Salt
1/2 cup Unsalted butter softened, plus more for pan
3/4 cup Granulated sugar divided
2 egg whites and yolks separated
1 teaspoon Vanilla extract
1/3 cup Milk
1 1/2 cup Fresh blueberries
1 tablespoon Turbinado sugar

Preheat oven to 350F.  Grease and flour an 8-inch square pan.

Stir 1 1/2 cups flour, baking powder and salt in a medium bowl.  Beat butter with an electric mixer in a large bowl for 30 seconds.  Beat in 1/2 cup granulated sugar until combined.  Beat in egg yolks and vanilla.  Add flour mixture and milk alternately, beating on low after each addition, until just combined.  Toss blueberries with remaining 1 tablespoon flour in a bowl, then fold into batter.

Wash beaters, then beat egg whites on medium speed until soft peaks form.  Beat in remaining 1/4 cup granulated sugar, 1 tablespoon at a time until stiff peaks form.  Stir a third of egg whites into batter, then fold in remaining egg whites.  Spread batter in prepared pan.  Sprinkle with Turbinado sugar.

Bake until a toothpick inserted in cake comes out clean, about 50 minutes.  Let cool on wire rack.

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Nutrition

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Serving Size: 1 Serving (54g)
Recipe Makes: 12 Servings

Calories: 118
Calories from Fat: 92 (78%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 6.3g	31 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.4g
Cholesterol 26.9mg		8 %
Sodium 45.1mg		2 %
Potassium 66.3mg		2 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 5.5g
Protein 1g		1 %
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.

About Our Nutrition Facts

Calories per serving: 118

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