This blueberry cake is what summer dreams are made of. Light, fluffy, and full of sweet blueberries. My mom and I used to make it when I was growing up and my most distinct memory of it is making it for my Papa for Father’s Day. Mom and I couldn’t resist the sweet smell of the cake baking, so mom suggested we each try a piece, insisting that “Papa wouldn’t mind.” Well, a piece lead to half the cake, so when I presented the cake to Papa it was something like, “Happy Father’s day! Here’s half a cake.” Let’s just say, mom was wrong, Papa did mind we ate half his cake. Joking aside, the cake is just that good.
What makes it so good? You separate the eggs and whip the egg whites until they’re stiff. Then you fold them into the rest of the batter, right before you fold in the blueberries, which makes the cake incredibly fluffy and delicate.
I’ve made a few tweaks to my mom’s original recipe, making it, dare I say, even better than the original. While this really is a dreamy summer cake, you can also use frozen blueberries, making it a year-round go to. Plus, it’s equally as delicious for desert as it is with a cup of coffee for breakfast.
Blueberry Cake
2 eggs, separated
3/4 cup + 1/4 cup sugar
1/2 cup butter
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1 pint blueberries
Lemon Zest Glaze
1 cup powdered sugar
2 tablespoons milk
zest of 1 lemon
For the cake:
Separate egg whites from yolks. In a stand mixer, beat the whites until stiff, about 4 minutes on medium-high. When the whites are stiff, add 1/4 cup of sugar and beat for about 15 more seconds to incorporate. Transfer egg whites to another bowl.
In the stand mixer, beat butter and 3/4 cup sugar on medium speed until fluffy, about 2 minutes. Add egg yolks and vanilla, beat for an additional minute on medium.
In a separate bowl mix flour, baking powder, and salt. Add alternately with milk to butter mixture. With a spatula, fold in egg whites until just combined, then fold in blueberries. Transfer into a buttered 8×8 inch pan. Bake at 350 degrees for 40-50 minutes, until a toothpick comes out clean.
For the glaze:
When the cake is almost finished baking, make the glaze. Mix all glaze ingredients together in a bowl with a spoon, until smooth. Pour glaze on cake, while it is still warm, starting in the middle of the cake. Cut and enjoy!
*This recipe is adapted from a recipe my mom got from the Columbus Dispatch over a dozen years ago.