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By: Sarina Roffé

Blueberry season will soon be upon us, and I always like to take advantage of the fresh fruits in the market when they are in season.

The credit for this recipe goes to my mother-in-law Harriet Roffé. She makes it so light and airy, it took me years to master. Sifting the flour lightens the whole cake.

During blueberry season, I make this cake every week and it always goes. Somehow the orange juice gives it just the right amount of tang and works well with the fresh blueberries. My family likes this cake warm, within an hour of it coming out of the oven.

10-12 servings


1/2 Cup Crisco shortening

1 Cup sugar

2 eggs

1 tsp vanilla

1 ½Cups flour, sifted

1 tsp baking powder

1/8 tsp salt

1/2 Cup orange juice

1 pint blueberries, washed, dried, and coated with 1 TBS flour


1.  Preheat oven to 350 degrees.

2.  Spray 9-inch springform pan with cooking spray.

3.  With mixer on medium speed, cream shortening and sugar until fluffy.

4.  Add eggs one at a time and vanilla. Mix well.

5.  Sift together flour, baking powder, and salt.

6.  Add 1/2 flour mixture to bowl, then the 1/4 Cup orange juice, mixing well after each addition. Repeat. Turn off mixer.

7.  Fold in most of the blueberries, reserving a few to sprinkle on top.

8.  Pour batter into springform pan, sprinkle top with remaining blueberries.

9.  Bake 50-60 minutes until toothpick comes out clean and top is
slightly brown.

Sarina Roffé is the author of several books, including Backyard Kitchen: Mediterranean Salads (Sephardic Heritage Project, 2016), and Branching Out from Sepharad (2017), available on Amazon.
Her cooking app, Sarina’s Sephardic Cuisine, is available at the Apple Store.