 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Heavenly served fresh from the oven as is or with a stewed blueberry sauce. Nowadays, blueberries are available either fresh or frozen year-round. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/2 cup butter |
1 cup sugar |
2 eggs, separated |
1 teaspoon vanilla extract |
1 1/2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/3 cup milk |
1 1/2 cups blueberries |
confectioners' sugar, for dusting |
Directions:
1. Wash berries and pick over for stems.
2. Grease a 4 x 9 pan and line with parchment or waxed paper; preheat oven to 350°F.
3. Sift dry ingredients together.
4. Beat egg whites to stiff peaks.
5. Cream butter and sugar together until fluffy; add egg yolks and vanilla and mix well.
6. Add dry ingredients alternately with the milk to the batter; fold in egg whites.
7. Pour half the batter into the prepared pan, cover with blueberries and pour remaining batter over the top.
8. Bake for about 35 minutes.
9. Sprinkle with confectioners' sugar and cut into 2 squares.
|
|