• 1/2 cup butter plus more for buttering the pan
• 1 cup sugar, 1/4 cup held back for egg whites, plus a bit more for sprinkling
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs, separated
• 1 1/2 cups all-purpose flour, plus 1 tablespoon, divided
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 1/2 cups blueberries
• Whipped cream or vanilla ice cream, for serving (optional)

Pre-heat the oven to 350°F.

In a standing mixer, cream the butter and 1 cup sugar. Add the salt, vanilla and egg yolks and mix until creamy.


Sift 1 1/2 cups flour and the baking powder together. Add the sifted flour and the milk to the yolk mixture and gently combine.


In another large bowl, beat the egg whites with 1/4 cup sugar until they make stiff peaks. Fold the whites into the batter. Coat the berries with 1 tablespoon flour and add to the batter.


Butter a round spring-form mold, line it with a round of parchment paper, then butter the paper. Pour in the batter and sprinkle with granulated sugar. Bake for 50 minutes, or until a cake tester comes out clean.


Serve with a whole lot of love, and maybe a dollop of whipped cream.

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