Categories: Desserts

Ingredients

• 1 1/2 cups plus 1 tbsp flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup white sugar
• 2 eggs, whites and yolks separated
• 1 tsp vanilla extract
• 1/3 cup milk
• 1 1/2 cups fresh blueberries
• 1 tbsp turbinado sugar

Directions

1. eheat oven to 350. Grease and flour an 8×8-inch pan.

2. Stir together 1 1/2 cups flour, the baking powder, and salt in a bowl. In another bowl, beat butter with an electric mixer at medium speed 30 seconds. Beat in 1/2 cup white sugar until combined. Beat in egg yolks and vanilla until combined. Add flour mixture and milk alternately, beating on low after each addition until just combined. Toss blueberries with 1 tbsp flour in a bowl, then fold into batter.

3. Thoroughly wash beaters, then beat egg whites at medium speed in a bowl until soft peaks form. Beat in remaining 1/4 cup white sugar, 1 tbsp at a time, until stiff peaks form. Stir one-third of egg-white mixture into batter, then fold in remaining egg-white mixture. Spread batter into prepared pan. Sprinkle with turbinado sugar.

4. Bake until a toothpick inserted into cake comes out clean, about 50 minutes. Let cool on a wire rack, then cut into 12 pieces.

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