Melt in Your Mouth Blueberry Cake
A nice tender blueberry cake — one of my mom's specialties from years ago. It is a great cake to take along to a picnic.
butter
½
cup
white sugar, divided
¾
cup
salt
¼
teaspoon
vanilla extract
1
teaspoon
egg yolks
2
all-purpose flour
1 ½
cups
baking powder
1
teaspoon
milk
⅓
cup
fresh blueberries
1 ½
cups
all-purpose flour
1
tablespoon
egg whites
2
white sugar
1
tablespoon
 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch pan.
  Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until soft and fluffy; mix in vanilla and salt. Add egg yolks and beat until creamy.
  Combine 1 1/2 cups flour and baking powder in a bowl; add alternately with milk to creamed mixture.
  Toss blueberries with 1 tablespoon flour in a small bowl. Add to the batter and fold in gently.
  Beat egg whites in a separate bowl until soft peaks form. Add remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into cake batter.
  Pour batter into the prepared pan. Sprinkle remaining 1 tablespoon sugar over top.
  Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
  Serve and enjoy!
