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From Pillsbury’s 1954 Bake-Off

Tested Recipe!

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Pillsbury 1954 Version
 2 cups flour
 1 ½ cups sugar
  cup butter or margarine
 2 tsp baking powder
 1 tsp salt
 2 egg yolks
 1 cup milk
 2 egg whites
 1 cup drained blueberriesfresh, frozen or canned
From America's Best Lost Recipes, Cook's Country
 2 cups plus 1 tsp flour
 1 tbsp baking powder
 1 tsp salt
 12 tbsp unsalted butter or shortening
 ¾ cup packed light brown sugar
 ½ cup granulated sugar
 3 large eggs
 1 cup buttermilk or whole milk
Cook's Country Topping
 1 cup blueberries
 ¼ cup granulated sugar
 ½ tsp cinnamon

1

Sift together flour and sugar. Cut in butter until particles are the size of peas. Measure 3/4 cup of this mixture and reserve for the crumb topping.

2

Add baking powder, salt, egg yolks and milk to the remaining mixture. Beat for 3 minutes with electric mixer at low speed.

3

Beat egg whites until stiff but not dry. Fold gently but thoroughly into batter. Spread into well-greased and lightly floured 13 x 9 pan. Arranged blueberries on the top and sprinkle with reserved crumb mixture.

4

Bake in moderate oven (350 degrees) 40 to 50 minutes. Serve cold with whipped cream as a dessert, or warm as a coffee cake.

America's Lost Recipes Version
5

Preheat oven to 350 degrees. Grease a 13x9 baking pan.

6

Combine 2 cups flour, baking powder and salt in a bowl. With an electric mixer, mix butter and sugars until fluffy. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in flour mixture alternately with milk in two batches until incorporated. Toss blueberries with remaining flour and gently fold into batter. Pour into prepared pan.

7

Scatter extra blueberries on the batter. Combine sugar with cinnamon and sprinkle over batter.
Bake cake until a toothpick inserted in the center comes out clean, 45 to 50 mins.

Ingredients

Pillsbury 1954 Version
 2 cups flour
 1 ½ cups sugar
  cup butter or margarine
 2 tsp baking powder
 1 tsp salt
 2 egg yolks
 1 cup milk
 2 egg whites
 1 cup drained blueberriesfresh, frozen or canned
From America's Best Lost Recipes, Cook's Country
 2 cups plus 1 tsp flour
 1 tbsp baking powder
 1 tsp salt
 12 tbsp unsalted butter or shortening
 ¾ cup packed light brown sugar
 ½ cup granulated sugar
 3 large eggs
 1 cup buttermilk or whole milk
Cook's Country Topping
 1 cup blueberries
 ¼ cup granulated sugar
 ½ tsp cinnamon

Directions

1

Sift together flour and sugar. Cut in butter until particles are the size of peas. Measure 3/4 cup of this mixture and reserve for the crumb topping.

2

Add baking powder, salt, egg yolks and milk to the remaining mixture. Beat for 3 minutes with electric mixer at low speed.

3

Beat egg whites until stiff but not dry. Fold gently but thoroughly into batter. Spread into well-greased and lightly floured 13 x 9 pan. Arranged blueberries on the top and sprinkle with reserved crumb mixture.

4

Bake in moderate oven (350 degrees) 40 to 50 minutes. Serve cold with whipped cream as a dessert, or warm as a coffee cake.

America's Lost Recipes Version
5

Preheat oven to 350 degrees. Grease a 13x9 baking pan.

6

Combine 2 cups flour, baking powder and salt in a bowl. With an electric mixer, mix butter and sugars until fluffy. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in flour mixture alternately with milk in two batches until incorporated. Toss blueberries with remaining flour and gently fold into batter. Pour into prepared pan.

7

Scatter extra blueberries on the batter. Combine sugar with cinnamon and sprinkle over batter.
Bake cake until a toothpick inserted in the center comes out clean, 45 to 50 mins.

Blueberry Boy Bait From Pillsbury And From America’s Lost Recipes

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