Recipe courtesy of Finest Kind Caterers
Blueberry Cake
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 60 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 216
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 2 g
- Cholesterol
- 35 mg
- Sodium
- 92 mg
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 60 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 216
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 2 g
- Cholesterol
- 35 mg
- Sodium
- 92 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt.
- In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pans. 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.
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