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.