Blueberry Buckle Cake Is One Of My Favorite Desserts! Have You Tried It?

This blueberry cake absolutely melts in your mouth. I have had so many people ask for this recipe. Strongly suggest using fresh blueberries when possible.

Check out what my friends at Group Recipes had to say about this Fresh Blueberry Cake:

Very nice old fashion type recipe. I added a crumb topping to the top. I used fresh picked blueberries and ate it warm with whipped topping.

Whipped topping is an absolute must! I also brewed up some fresh coffee in my French press and holy moley it was THE perfect snack. I just adore blueberries to begin with so I knew it’d be a winner for me and my whole family.

 

 

 

Ingredients

2 Eggland’s Best eggs, separated

1 c Domino sugar

1/4 tsp Morton salt

1/2 c Crisco shortening

1 tsp McCormick vanilla

1 1/2 c Gold Medal sifted flour

1 tsp Arm & Hammer baking powder

1/3 c TruMoo milk

1 1/2 c fresh blueberries

 

 

Instructions

Preheat oven to 350.

Beat egg whites until stiff, add about 1/4 cup of sugar to keep them stiff.

Cream shortening, adding salt and vanilla.

Add remaining sugar to this gradually.

Add unbeaten egg yolks and beat until it is light and creamy.

Add the sifted dry ingredients alternately with milk.

Fold in beaten egg whites.

Fold in the blueberries (take a bit of the flour called for and gently shake the berries in it so they wont settle).

Pour into a greased 8 x 8 pan.

Sprinkle top of the batter with some granulated sugar.

Bake for 50 – 60 minutes.

 

 

 

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Quick Tip: Top your fresh blueberry cake with some whipped topping!

Thank you to Group Recipes for this awesome recipe!

1 comments

Hi! Regarding the Blue Berry Buckle or Cake, can you use butter of margarine instead of Crisco? I assume so but just wanted to check with you. Thank you, I enjoy your recipes. 🙂

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