Blueberry Cake Recipe

Name: Blueberry Cake
Yield: 4 servings
Cuisine: American
Ingredients: 12 eggs, separated; 6 cups sugar; 3 cups shortening; 2 tablespoons vanilla extract; 1 teaspoon salt; 9 cups flour, plus additional for flouring blueberries and cake pan; 2 tablespoons baking powder; 2 cups milk; 6 cups blueberries; Butter, for greasing pan

Servings: persons

12 eggs, separated
6 cups sugar
3 cups shortening
2 tablespoons vanilla extract
1 teaspoon salt
9 cups flour, plus additional for flouring blueberries and cake pan
2 tablespoons baking powder
2 cups milk
6 cups blueberries
Butter, for greasing pan

1
Preheat oven to 350 degrees F.
2
Beat the egg whites; set aside.
3
Mix the egg yolks with sugar, shortening, vanilla, and salt.
4
In a separate bowl mix the 9 cups of flour and the baking powder.
5
Mix the flour mixture with the egg mixture, slowly adding the milk.
6
Fold in the egg whites.
7
Flour the blueberries and then fold them into the cake batter.
8
Butter and flour 2 (12 by 18 by 1-inch) baking pans.
9
Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly.
10
This recipe is part of a Maine Lobsterbake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 eggs, separated, 6 cups sugar, 3 cups shortening, 2 tablespoons vanilla extract, and more.

Yes, Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blueberry Cake

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