It is blueberry season in Alaska. At this time of year, most berry picking families have gotten a good amount of blue berries stocked up in their freezer and some may have some fresh ones sitting in the fridge just waiting to be eaten! I think putting the blueberries in the freezer makes them sweeter but I have a great recipe that uses some fresh ones. I just love blueberry season….and so do the bears! You always have to have someone watching for bears while your picking berries in Alaska!
I have made this cake many times and it is very versatile. You can top it with ice cream, whipped cream, frosting, lemon icing, or a blueberry cinnamon compote…Or you can just eat it like it is.
Alaskan Blueberry Cake
2 eggs, separated
1/4 tsp salt
1 Tbsp baking powder
1 cup sugar (or sugar equivalent)
1 tsp vanilla extract
1/3 cup milk (you can use almond milk or another milk)
1/2 cup shortening (I have used lard or coconut oil)
1 1/2 cup flour (or flour substitute of choice)
1 1/2 cup fresh blueberries
- Preheat the oven to 350 degrees. Grease an 8-inch square pan.
- Beat the egg whites till stiff. Add 1/4 cup sugar. Set aside.
- Cream the shortening, salt, and vanilla. Add 3/4 cup sugar gradually.
- Add egg yolks, beat until light and creamy.
- Set aside a small bit of flour.
- Sift remaining flour and baking powder. Add alternately with the milk to the egg yolk mix.
- Fold in the beaten egg whites.
- Dredge the berries in the remaining flour and fold into the batter.
- Turn into a “greased” 8-inch square pan. Sprinkle lightly with sugar.
- Bake at 350 degrees for 50-60 minutes or until done.