Alaskan Blueberry Cake

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!

Alaskan Blueberries…be careful to watch for the Bears!!

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

Instructions:

1. Preheat the oven to 350 degrees. Grease an 8-inch square pan.
2. Beat the egg whites till stiff. Add 1/4 cup sugar. Set aside.
3. Cream the shortening, salt, and vanilla. Add 3/4 cup sugar gradually.
4. Add egg yolks, beat until light and creamy.
5. Set aside a small bit of flour.
6. Sift remaining flour and baking powder. Add alternately with the milk to the egg yolk mix.
7. Fold in the beaten egg whites.
8. Dredge the berries in the remaining flour and fold into the batter.
9. Turn into a “greased” 8-inch square pan. Sprinkle lightly with sugar.
10. Bake at 350 degrees for 50-60 minutes or until done.