Melt in Your Mouth Blueberry Cake

Total Time
1hr 20mins
20 mins
1 hr

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Beth Kryston.

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  1. Beat egg whites until stiff. Add 1/2 cup of the sugar to keep them stiff.
  2. Cream shorting; add salt and vanilla.
  3. Add remaining sugar gradually.
  4. Add unbeaten egg yolks and beat until light and creamy.
  5. Add sifted dry ingredients alternately with milk.
  6. Fold in beaten egg whites.
  7. Fold in fresh blueberries (use a bit of the flour in recipe to roll the blueberries so they don't settle).
  8. Turn into a greased 8 x 8-inch pan.
  9. Sprinkle top with sugar.
  10. Bake at 350 degrees for 50 to 60 minutes.
Most Helpful

5 5

Light in textuure, light in taste. A great little snack cake. Made for ZWT4.

5 5

This is a wonderful cake - a great way to use fresh blueberries. Delicious! Made for ZWT4 for the Tastebud Tickling Travellers.

5 5

I really liked that this made just a small cake (it's already gone!). Used butter instead of shortening and frozen blueberries as I can't get fresh. Didn't sprinkle the extra sugar on top but did glaze the cake with a light sugar/lemon glaze. Delicious.