Serves: 8
Total Calories: 240
Preheat oven to 350. Beat egg whites until stiff. Beat in 1/4 cup of sugar.
Cream margarine; add salt, vanilla, and remaining sugar gradually. Add egg yolks and beat until creamy.
Sift flour with baking powder. Add alternately to creamed mixture with milk. Fold in beaten egg whites. Coat blueberries with 1 tablespoon of flour. Fold in berries. Turn into a well-greased and floured 8x8-inch pan. Sprinkle cinnamon sugar on top. Bake in 350° oven 40-50 minutes. Cool on rack. Wrap any leftovers and store in refrigerator. May be frozen.
This Melt-In-Your-Mouth Blueberry Cake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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