Ingredients
12 cup butter
1 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
1 12 cups flour
1 teaspoon baking powder
14 teaspoon salt
13 cup milk
1 12 cups blueberries
confectioners' sugar, for dusting
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Wash berries and pick over for stems. Grease a 4 x 9" pan and line with parchment or waxed paper; preheat oven to 350F. Sift dry ingredients together. Beat egg whites to stiff peaks. Cream butter and sugar together until fluffy; add egg yolks and vanilla and mix well. Add dry ingredients alternately with the milk to the batter; fold in egg whites. Pour half the batter into the prepared pan, cover with blueberries and pour remaining batter over the top. Bake for about 35 minutes. Sprinkle with confectioners' sugar and cut into 2" squares.