Fresh Blueberry Cake

This comes from Scatch Made Easy by Judy Whitman. You may find another recipe from it here. 

Although it is called 'fresh' blueberry cake, I have made it in the off-season when my blueberries came from the freezer and it is just as delicious.

Fresh Blueberry Cake

2 eggs, separated

1 cup plus 2 Tablespoons sugar

1/2 cup softened butter

2 teaspoons vanilla

1/4 teaspoon salt

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk

1 1/2 cups blueberries

Preheat the oven to 350ºF.

Grease an 8 x 8 inch pan.

Beat the egg whites in the bowl of an electric mixture until foamy, and gradually add 1/4 cup sugar.

Beat until stiff peaks form. (Don't worry if they don't form - mine didn't) Put in a small bowl and set aside.

In the mixer, cream the butter with vanilla and salt. 

Gradually add 3/4 cup sugar and egg yolks. Beat until light and fluffy.

Set aside 2 Tablespoons of the flour.

Sift the rest of the flour and baking powder together.

Add to butter mixture at low speed, alternating with the milk.

Fold in egg whites.

In a separate bowl, lightly but thoroughly toss blueberries with the 2 Tablespoons flour.

Fold into the the batter, and turn into baking pan.

Sprinkle 2 Tablespoons sugar over the top.

Bake for 50-55 minutes, or until center of cake springs back when pressed.

Cool on rack.

If you want, you may sprinkle confectioner's sugar on top before serving, but honestly I found it plenty sweet without. This is a wonderful cake.