This is a light coffee cake or dessert that was a favorite of my father's back in the days. We were fortunate to have summer place in New Hampshire where the blueberries were wild and plentiful. It would take me and my sister about two minutes to pick a cup of blueberries.
This is not a dense coffee cake. You use stiff, beaten egg whites to make it light and fluffy or "melt in your mouth."
The top crust comes out lightly browned and crunchy; the middle layer of the cake is light; and the bottom is loaded with warm blueberries.
Melt-In-Your-Mouth Blueberry Cake
2 eggs
1/4 cup sugar
1/2 cup solid shortening such as Crisco
pinch salt
1 tsp. vanilla
3/4 cup sugar
1/2 cup flour
1 tsp. baking powder
1/3 cup whole milk
1 1/2 cups fresh blueberries
Separate the eggs, placing the egg whites into a medium mixing bowl and the yolks into a separate little dish (don't throw out the yolks - you'll use them in a minute).
Using clean beaters on an electric hand-held mixer, beat the egg whites until stiff. Add 1/4 cup of sugar and beat again. Set aside.
In separate, larger mixing bowl using the same beaters, cream shortening, salt and vanilla until fluffy. Add the egg yolks and beat until light and creamy. Add the flour, baking powder and milk and beat slowly until just mixed.
Dust the blueberries with a little flour and add to the big mixing bowl of batter. Stir very slowly with a spatula until almost combined. Fold in the beaten egg whites until just mixed. Don't over mix.
Turn batter into a lightly greased and floured 8 x 8 or 9 x 9 square pan. Place in the middle rack of a pre-heated 350 degree oven and bake for about 40 minutes. Test the middle of the cake with a cake tester making sure it comes out clean.
Let cool for about 10 minutes in the pan on a wire rack.
This is delicious warm as a coffee cake for brunch or even as a summertime dessert.
