Melt-in-your-Mouth Blueberry Cake in Cast Iron
I discovered this gem on a tattered recipe card, in an antique recipe box, in my husband’s grandmother’s summer cottage a few decades ago. It’s been my favorite thing to do with fresh-picked blueberries ever since.
Servings Prep Time
8pieces 15minutes
Cook Time
30minutes
Servings Prep Time
8pieces 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Sift flour, baking powder, and salt together 3 times.
  2. Beat egg whites until stiff and set aside.
  3. Cream shortening with sugar.
  4. Add egg yolks to the shortening and sugar, beating well.
  5. Add in dry ingredients, alternating with the milk.
  6. Fold in egg whites, lemon juice, and the floured blueberries.
  7. 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.
  8. Bake at 350 for 30 minutes.
Recipe Notes

Yes, grandmom did use shortening when she baked her fresh blueberry cake, so I do too. This cake is just too amazing for me to be willing to alter it in any way. But you certainly can substitute an equal amount of butter or margarine for the shortening.

I researched how to do this with the best results: Always start with butter at room temperature. And (I thought this was interesting) 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.