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Blueberry Cake with New England Nutmeg Sauce Recipe

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This recipe for Blueberry Cake with New England Nutmeg Sauce, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karon Davenport Nason 1954
Added: Saturday, July 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Melt in your mouth
This absolutely melts in your mouth. I have had so many people ask for this recipe. Strongly recommend using fresh blueberries when possible.
Ingredients
2 Eggs, separated
1 c Sugar
1/4 tsp Salt
1/2 c Shortening
1 tsp Vanilla
1 1/2 c sifted Flour
1 tsp Baking Powder
1/3 c Milk
1 1/2 c Fresh Blueberries

Directions:
Directions:
Directions
Preheat oven to 350.
Beat egg whites until stiff, add about 1/4 cup of sugar to keep them stiff.
Cream shortening, adding salt and vanilla.
Add remaining sugar to this gradually.
Add unbeaten egg yolks and beat until it is light and creamy.
Add the sifted dry ingredients alternately with milk.
Fold in beaten egg whites.
Fold in the blueberries (take a bit of the flour called for and gently shake the berries in it so they won’t settle).
Pour into a greased 8 x 8 pan.
Sprinkle top of the batter with some granulated sugar.
Bake for 50 - 60 minutes
New England Nutmeg Sauce
Ingredients
1 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1 1/2 cups water, boiling
1 tablespoon butter
1 teaspoon ground nutmeg
Directions
Combine sugar, flour and salt.
Add boiling water gradually, stirring constantly.
Add butter and cook for 5 minutes, stirring occasionally.
Remove from heat and stir in nutmeg.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
12 Minutes
Personal Notes:
Personal Notes:
This absolutely melts in your mouth. I have had so many people ask for this recipe. Strongly recommend using fresh blueberries when possible.

 

 

 

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