Melt-In-Your-Mouth Blueberry Cake

A wonderful light summer dessert and especially good for picnics. A family favorite!

2 eggs, separated
1 cup sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups sifted flour plus
    1 tablespoon for coating blueberries
1 teaspoon baking powder
1/3 cup milk
1/2 cup margarine, softened
1 1/2 cups fresh blueberries
Cinnamon sugar for topping
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon

Heat oven to 350 degrees F. Grease well and flour an 8-inch square baking pan.

Beat egg whites until stiff. Beat in 1/4 cup of sugar.

Cream margarine; add salt, vanilla extract 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 flour. Fold in berries. Turn into prepared baking pan. Sprinkle cinnamon sugar on top. Bake for 40-50 minutes. Cool on rack. Wrap any leftovers and store in refrigerator. May be frozen.

Serves 8.

Source: The Maine Collection (New England)