This is an authentic blueberry cake recipe from the blueberry capital of the world: Maine.
The difference between this and most other blueberry cakes, is that it is light and airy. It doesn’t contain the denseness one would expect from a cake, and that’s its charm. Sprinkled sugar baked on top creates a thin, delicate crispy crust.
The recipe comes from Kim MacIsaac of Peaks Island, just a 15-minute ferry ride from Portland. Kim is a historian and has written several books on the history of that small island. She also owns the Peaks Island Tour Company
I first ate a piece of this cake at a wedding rehearsal dinner for my son Sean, and his wife, Emmy. Kim’s daughter, Courtney, catered the dinner via her company The Maine Lobsterbake Company. When I ordered this cake for dessert, she told me it was her mother’s recipe.
A few weeks later, I stumbled across the recipe in the Peaks Island Directory. And about a week after that, I made it in the Rootsliving kitchen.
The recipe is pretty easy. It just requires a few bowls: one to whip up the egg whites and another to cream the shortening.
You also have to do a lot of folding. You fold in the egg whites and then you fold in the blueberries, which have been dusted with a light coating of flour.
Don’t stir the batter too much. You want to keep the consistency of the batter, light and airy.
Kim MacIsaac's Maine Blueberry Cake
- Large eggs (2, separated)
- Sugar (1 cup, divided)
- Salt (1/4 tsp)
- Shortening (1/2 cup)
- Vanilla extract (1 tsp)
- Flour (1 1/2 cup)
- Baking Powder (1 tsp)
- Whole Milk (1/3 cup)
- Fresh blueberries (1 1/2 cup)
- Step 1 Beat Egg whites until stiff. Add 1/4 cup of sugar.
- Step 2 Cream shortening. Add salt and vanilla. Add rest of sugar (3/4 cup) and egg yolks. Beat until creamy.
- Step 3 Add dry ingredients, alternately with milk.
- Step 4 Fold in egg whites.
- Step 5 Shake berries in a little bit of flour and fold into mixture.
- Step 6 Place batter in greased 8×8 pan. Sprinkle with sugar.
- Step 7 Bake at 350 degrees for 50-60 minutes.