Originally “Melt In Your Mouth Blueberry Cake” by Marjorie Standish, this recipe has had a few changes since the one I used to eat when I was younger. The original recipe also doesn’t have any crumb topping but I decided to add some for a little “je ne sais quoi” as I like to say! True to its original name, this cake really does seem to melt in your mouth, and I just recently made it for a family BBQ and it was a hit!
SERVES [16]
INGREDIENTS:
DRY:
•3 cups Gluten Free Flour Mix +2 tablespoons (pg.12)
•3 cups fresh blueberries (or frozen!)
•2 cups granulated sugar
•2 teaspoons baking powder
•1 ½ teaspoon salt
WET:
•1 cup whole milk
•4 large eggs, separated
•2 sticks unsalted butter, softened, or 16 tablespoons
•2 teaspoons vanilla extract
CRUMBLE:
•1/2 stick unsalted butter, melted (4 tablespoons)
•1/2 cup gluten free flour
•1/4 cup brown sugar, packed
•1/4 cup granulated sugar
•1/2 teaspoon ground cinnamon
•1/8 teaspoon ground nutmeg
DIRECTIONS:
1.) Preheat the oven to 350ºF and grease a 9×13 baking pan with nonstick baking spray, or line the pan with baking parchment.
2.) In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3.) Separate the eggs, and place the whites in a the bowl of a stand mixer with a whisk attachment. Place the egg yolks in a small bowl and set aside.
4.) In a large bowl, cream together the butter and the 2 cups of sugar, until fully combined. Add the egg yolks, and beat until light and fluffy. Then, add in the dry ingredients and mix.
5.) Add the milk and vanilla to the batter and whisk until combined.
6.) Beat the egg whites until they form stiff peaks. Then, gently fold the egg whites into the batter until just combined. I like to add the egg whites in thirds to the batter, so I don’t deflate them too much.
7.) Toss the blueberries with the 2 tablespoons of flour, then fold the blueberries into the batter very gently, to prevent the egg whites from deflating. Tossing the blueberries with flour helps them to not sink to the bottom during baking.
8.) Pour the batter into the pan, sprinkle with the crumble topping and bake for 40-50 minutes. The top will be golden brown, and a tester inserted into the center will come out clean. To serve, cut into squares.