September 26, 2012

Melt In Your Mouth Blueberry Coffee Cake!

Autumn mornings: sunshine and crisp air,
birds and calmness,
year's end and day's beginnings.
~Terri Guillemets

This recipe was found in a Maine church cookbook, and is undoubtedly the most popular recipe ever used in the cooking section of Down East Magazine. It is true to it's name and very easy to mix up and serve for breakfast, brunch or in the afternoon with a cup of tea or coffee. This will be on our menu for the holidays!

2 eggs, separated
1 cup sugar
¼ teaspoon salt
½ cup shortening (Estelle's used butter)
1 teaspoon vanilla
1½ cups sifted flour
1 teaspoon baking powder
1/3 cup milk
1½ cups fresh blueberries

Preheat oven to 350°F. Beat egg whites until stiff. Add about ¼ cup of the sugar to keep them stiff.

Cream shortening; add salt and vanilla to this. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten whites. Fold in the fresh blueberries. (Take a bit of the flour called for in recipe and gently shake berries in it so they won’t settle.)

Turn into a greased 8-by-8-inch pan. Sprinkle top of batter lightly with granulated sugar. Bake for 45 to 50 minutes. Serve warm. This would be lovely topped with a lemon sauce!


  1. Love recipes from regional cookbooks, they are always the best of the best! We had blueberry muffins last weekend and I bet this would work in cupcake form, what do you think?

  2. I think they may work well as a muffin Joy. I like this cake because the fresh blueberry flavor comes through and it's not a terribly sweet cake....let me know if you try it! I am also going to serve this warm from the oven with a warm nutmeg lemon sauce...good for a brunch! Enjoy!


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