Blueberry Cake

This cake is adapted from the Marjorie Standish “Melt in your mouth Blueberry Cake,” and true to its title, is light, fluffy, and melts in your mouth. My sister Emily requested this for her wedding party, and it was popular with all the guests. If you are into more fruity and non-dense desserts, this is the perfect choice for you. I use fresh blueberries in my recipe but you can use either fresh or frozen, though I do find using frozen fruit tends to “bleed” into the batter more.


•2 bowls

•8×8 baking pan

•Whisk or electric mixer



•2 cups gluten free flour

•1 1/2 cups granulated sugar

•1 1/2 teaspoons baking powder

•1/2 teaspoon salt

•2 1/4 cups blueberries, fresh or frozen


•3/4 cup Crisco, room temperature

•4 eggs, separated

•1/2 cup milk

•2 teaspoons vanilla extract

•1/4 cup cream

•1 Tablespoon butter


1.) Preheat oven to 350ºF and grease the 8×8 baking pan, set aside.

2.) In a large bowl, cream together the Crisco and granulated sugar, until combined. Add in the egg yolks, and mix together until lighter in color and fluffy. Then, add the vanilla extract, baking powder, and salt.

3.) Then add in the gluten free flour, alternating with the milk until it forms a batter.

4.) In a separate bowl, whisk the egg whites until they reach stiff peaks, then gently fold into the batter. Then, add in the blueberries and again, gently fold into the batter.

5.) Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake will also be a golden brown around the edges and top.

6.) When the cake is done, heat until simmering the heavy cream and tablespoon of butter, then brush over the cake, allowing it to soak in.

7.) After you have brushed the cake with the cream mixture, dust with granulated sugar and allow to fully cool before cutting into squares and serving.

Leave a Reply