Page 157 - UMass2018_CookBook

Blueberry Tea Cake
Geddes Family, Marshfield, MA
“This is David’s Grandma Bates’ recipe, one that I enjoyed growing up and is now one of my family’s favorite desserts. It’s a delicious moist cake that will soon become everyone’s favorite!” — Linda Geddes
Preparation
1. Preheat oven to 350°F. Grease a small ob- long baking dish or 9-inch square baking pan.
2. In the bowl of a stand mixer fitted with the flat beater attachment, beat the butter and granulated sugar on medium speed until well blended. Add the egg yolks and beat until combined.
3. Reduce the speed to low and slowly add the flour, alternating with the milk, until just combined.
4. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
5. Place the blueberries in a medium bowl and toss with a small amount of flour to coat the berries.
6. Pour half of the batter into the prepared pan and scatter the blueberries on top. Pour the remaining batter on top.
7. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. While the cake is still warm, sprinkle the top with confectioners’ sugar.
8. Serve warm or at room temperature.
Ingredients
Serves 8 to 10
2 tablespoons unsalted butter
1 cup granulated sugar 2 large eggs, separated
1 1⁄2 cups all-purpose flour, plus more for dusting
1⁄3 cup milk
1 1⁄2 cups blueberries
Confectioners’ sugar, for sprinkling
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