Blueberry Swirl Cake

READY IN: 1hr 10mins




  • Beat egg whites until frothy; gradually beat in 1/2 C sugar.
  • Continue beating until very stiff and glassy.
  • Sift remaining sugar, flour, baking powder and salt in to another bowl.
  • Add canola oil, half of milk, and vanilla.
  • Beat one minute at medium speed, scraping sides and bottom of bowl frequently.
  • Add remaining milk and egg white meringue.
  • Fold in blueberries (if very large, cut into quarters or halves).
  • Pour into greased, floured 9” cake pans.
  • Bake 350 degrees 30-35 minutes or until lightly browned and toothpick stuck into center comes out clean.
  • Cool.
  • Frost with cream cheese frosting and swirl with blueberry mixture.
  • Cream cheese frosting: Bring butter and cream cheese to room temperature; beat all ingredients until light and fluffy.
  • Place one cake layer bottom-side up on plate; spread with frosting.
  • Place second layer right-side up and frost top and side of cake.
  • Swirl top with cooled blueberry mixture.
  • Blueberry mixture: Blend ingredients; cook over medium heat until thick and clear.
  • Cool, and swirl on top of cake.