| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
pieces
|
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs separated
- 1/2 cup butter
- 1 cup sugar plus 1/4 cup white and brown sugar, mixed together (1/8 cup of each), for topping
- 1/3 cup milk
- 1 tsp lemon juice
- 1/2 cup blueberries lightly flour the blueberries
Ingredients
|
|
Instructions
- Sift flour, baking powder, and salt together 3 times.
- Beat egg whites until stiff and set aside.
- Cream butter. (See notes.)
- Mix sugar into butter.
- Add egg yolks to the butter and sugar, beating well.
- Add in dry ingredients, alternating with the milk.
- Fold in egg whites, lemon juice, and the floured blueberries.
- After scooping batter into a greased 10" cast iron pan, sprinkle top of batter with a 1/4 cup of mixed white and brown sugar.
- Bake at 350 for 30 minutes.
Recipe Notes
Always start with butter at room temperature. And the bowl and beaters should be cool, to prevent the butter from becoming too warm as you beat it. To accomplish this easily, you could rinse both the bowl and the beaters in very cold water. Then make sure you cream the butter and sugar for 4 to 5 minutes until the mixture is truly light and fluffy, occasionally scraping down the sides of the bowl with a spatula.
Share this Recipe