Nana’s “Melt in Mouth” Blueberry Cake

blueberry cakeThis is another one of my Grandmother Burrell’s incredible recipes. I can remember walking down our driveway to her house and smelling the most wonderful aroma of fresh blueberry cake that she would often make just for me after I would go over to their friends house on Dewey Lane and pick a batch of enormous Cape Cod blueberries.

I’m placing it here for posterity and to share with everyone who loves blueberry cake!


  • 2 Eggs Separated
  • 1 Cup of Sugar
  • ½ Cup of Shortening
  • ¼ Teaspoon of Salt
  • 1 Teaspoon of Vanilla
  • 1 ½ Cups of Flour
  • 1 Teaspoon of Baking Powder
  • 1/3 Cup of Milk
  • 1 ½ Cups of Fresh Blueberries


Beat the egg whites until they are stiff. Add ½ cups of sugar to keep them stiff. Cream the shortening and add the salt and vanilla. Add the remaining sugar gradually. Add the unbeaten egg yolks and beat everything until it is light and creamy. Add the sifted dry ingredients alternately with milk. Fold in the beaten egg whites. Fold in the fresh berries. (Take a bit of flour and gently shake berries in the mix so they won’t settle) Turn the mix into an 8” x 8” aluminum pan (Preferably one that has been in the family for at least 30 years). Sprinkle the top of the batter lightly with granulated sugar. Bake at 350 degrees for 50 to 60 minutes.

Find some adoring relatives and serve it to them with a big glass of milk and lots of love!

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