This is a nice tender cake that is wonderful to take along on a picnic.Ingredients
1/3 cup butter
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 cup milk
1 1/2 cups blueberries
Grease and flour a 9 inch square pan or bundt cake pan. Preheat oven to 350°. Cream butter and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy. Sift together flour, baking powder, and cinnamon; alternately add small amounts of milk and creamed mixture to the flour. Coat blueberries with 1 tablespoon flour and fold into batter. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup sugar, a small amount at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Bake for approximately 45 minutes. When cool sprinkle top with confectioners sugar.
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