fluffy blueberry cake

I started this week with the best of intentions. Lots of things to accomplish.

We had a lovely day out on Ian’s boat on Sunday, and I considered sitting in the sun chatting with friends to be productive. You don’t have to tell me that’s a stretch.

Yesterday I had a job interview. Unfortunately they want someone more permanently and not just for the summer. I considered it, until my mentor told me it wouldn’t be the best idea to be working at a hospital 20 hours a week once I have 12 credits, an off campus placement, 10 hours of research and a thesis to write.

I’m also striking out on Sitter City and Care.com. Sooo we’re back on the lifeguarding train. I’m giving up on trying to find a job that a 16 year old wouldn’t be qualified for.

I decided to cheer myself up with Homeland on demand (our cable is back with 6 months of free Showtime!). This was also a poor idea- I was home alone and couldn’t fall asleep until 1 AM because I was convinced there were terrorists in my house. Sleep tight, don’t let the Al Qaeda’s bite!

I had the best of intentions for these blueberries too.

Homemade blueberry jam, sprinkling them on top of oatmeal with walnuts, cooking them down in balsamic for a glaze over salmon.

Instead I made cake.

Fluffy Blueberry Cake

from Food Gal (she called it “Blueberry Boy Bait” but I’m being honest with myself here)

1 stick softened unsalted butter

1 cup sugar, separated

2 eggs, separated

1 tsp vanilla

1/4 tsp salt

1/2 cup milk

1 1/2 cups plus 1 tbs flour

1 tsp baking powder

1 heaping cup of rinsed fresh blueberries

Using a mixer, cream together the butter and 3/4 cup sugar. The basis of all good baking.

Add the egg yolks, vanilla, and salt. Stir together the flour and baking powder, then add to wet ingredients.

It will look crumbly, add the milk and mix in slowly.

In a separate bowl, whip the egg whites with the remaining 1/4 cup of sugar. I used the whisk attachment on my mixer, then switched to the regular beaters. I whipped for a loooong time and they never became meringue-y. According to Wikipedia, you need to add cream of tartar or use a copper bowl in order to get stiff peaks.

I folded them into the batter, then folded in the blueberries.

Pour into a buttered and floured cake pan, and  bake at 350 for 40-50 minutes or until golden brown. I also sprinkled some sugar on top before I baked it.

The cake is really light and fluffy (apparently my egg whites were just fine) with a thin crunchy outer crust.

Definitely add this one to your to-do list.

4 Comments Add yours

  1. Shelly says:

    Hi Erin! It’s Shelly from the food tour on Sunday. It was so nice meeting you! Your blog is awesome. I picked a bunch of blueberries on Saturday morning- now I know what I’m going to do with them!

  2. Hey Shelly! It was great to meet you too! And I’m glad you like it- I’ve added pbshellytime to my list of blogs I check 🙂

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