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This recipe comes from which is one of the recipe groups at It was submitted by Bella.

Bella said:

"This recipe is from Vienna in the beginning of the last century. It was written in three copies by the mother of three daughters, and when they married and went out into the world, they each got a copy of their mother's cookbook.

This blueberry cake is best made with fresh blueberries, and it should be eaten while it's still slightly warm".


4 1/2 dl (good 1 3/4 cups) flour
150 g (5 oz) butter or margarine
dash salt
3 egg yolks

3 egg whites
1 dl (good 1/3 cup) sugar
1 liter (good 1 qt) fresh blueberries


Heat the oven to 200ºC/400ºF. Mix all ingredients for the dough, which will become firm and slightly crumbly. Use a spring form pan, diameter about 24 cm / good 9", and press out the dough so that it covers the whole dish, also the sides.

Beat the egg whites stiff. Mix sugar with blueberries and fold them into the egg whites - gently. Fill the dish with this mixture and bake for about 50 minutes.

You can use grapes for filling instead of blueberries, but then you have to use the small, seedless, sweet green grapes.


Makes 1 cake