Posted by sherry on October 19, 2001 at 19:29:47:
The Boyd Family Blueberry Coffeecake
3 cups fresh or frozen blueberries
3 cups all-purpose flour (divided)
4 eggs, separated
2-1/2 to 2-3/4 cups granulated sugar (divided)
2 teaspoons baking powder
1 cup vegetable shortening
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2/3 cup milk
Preheat the oven to 350 degrees. In a bowl, gently toss the blueberries
with 1/4 cup flour and set aside. Grease a 9-by-13-inch baking pan and set
aside.
In the bowl of a standing mixer fitted with a whisk, on medium-low speed,
beat the egg whites until frothy. Increase the speed to medium-high, slowly
adding 1/2 cup sugar, whisking until stiff. Set aside.
In a bowl, whisk together the remaining 2-3/4 cups flour and baking powder.
In a large mixing bowl, cream the shortening, slowly adding 1-1/2 cups
sugar, the salt and vanilla. Beat until fluffy. Stir in the egg yolks, one at
a time, until the mixture is well blended. Alternately add the flour mixture
with the milk to the creamed mixture, beating well after each addition.
Fold in one-fourth of the stiffened egg whites to lighten the batter.
Gently fold in the remaining egg whites, then fold in the blueberries. Spread
evenly in the prepared pan and sprinkle with the remaining 1/2 to 3/4 cup
sugar.
Bake until the coffeecake is golden brown, begins to pull away from the
sides and a toothpick inserted in the center comes out clean, about 45
minutes.
Makes 8 to 12 servings.
Adapted from Katy Boyd Dutt
PERFECT PAIR: FRESH-BREWED, FRESH-BAKED 08/19/2001
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