MY BLUEBERRY HEAVEN!
The cake batter is really simple to make. You can use frozen blueberries, or fresh. Fresh ones are all over the place now for summer so that’s what I used. I also used more than the recipe called for to make it more blueberry-licious. What? That’s an adjective! Anyway, fresh ones need to be coated with flour to keep them from sinking to the bottom of the cake. And frozen ones need to be thawed completely or else they will make the batter too cold and hard.
The egg whites need to be beaten in a separate bowl until they get those soft peaks. Then you can fold them into the batter. Once in the pan, you can sprinkle the top with the last bit of sugar. When the cake is cooling, make your frosting. Be sure to cool it completely before you frost it though or it will be a runny mess. A tasty mess, but a runny one all the same.
I found this delectable recipe on the I Adore Food blog. Click the link below to see the blog and full recipe for this Moist Blueberry Cake.
CLICK HERE FOR RECIPE
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