Blueberry Cake

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Yield: 50 servings


  • 12 eggs, separated
  • 6 cups granulated sugar
  • 3 cups shortening
  • 2 tablespoons vanilla extract
  • 1 teaspoon salt
  • 9 cups all-purpose flour, plus additional for flouring blueberries and cake pan
  • 2 tablespoons baking powder
  • 2 cups milk
  • 6 cups blueberries
  • Butter, for greasing pan


  1. Heat oven to 350 degrees F. Butter and flour two 12 x 18 x 1-inch baking pans.
  2. Beat the egg whites; set aside.
  3. Mix the egg yolks with sugar, shortening, vanilla extract and salt.
  4. In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites.
  5. Flour the blueberries and then fold them into the cake batter.
  6. Pour the batter into the prepared pans and bake for 40 minutes, or until a wooden pick inserted into the cake comes out dry and the cake springs back when touched firmly.