Blue BERRY Monday

It's Blue Monday and what better for Blue Monday than a Blueberry cake on a Blue platter!

This is a wonderful cake -- great for a picnic dessert OR a breakfast sweet as well as an afternoon tea nosh. It goes together easily even though you have to whip the egg whites.

And it is especially good with fresh blueberries which are now coming to the market in mass.

Blueberry time of the year is one of my favorites -- following on the heels of strawberry time.

You can make it with frozen blueberries but I think it is so much better with the fresh!
I like the sprinkle of sugar over the top -- it adds a glitter and shine!

Blueberry Cake

2 eggs, separated

1 cup plus 1 T. sugar

8 T. butter, at room temperature

1/4 t. salt

1 t. vanilla

1 1/2 c. flour

1 t. baking powder

1/3 cup milk

1 1/2 cups fresh or frozen blueberries

Preheat the oven to 350. Beat the egg whites until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff and glossy. Set aside.

In a large bowl, cream the butter. Add the salt and vanilla. Gradually beat in 3/4 cup sugar. Add egg yolks and beat until light and fluffy.

Remove 2 T. flour to a small bowl. Sift together the remaining flour and the baking powder. Alternately mix the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients and beating until blended before each addition. Stir in 1/4 of the egg whites to lighten the batter. Gently fold in remaining egg whites.

Toss the blueberries with the reserved 2 T. flour. Fold into the batter. Turn into a greased 8 inch square metal baking pan. Sprinkle the remaining 1 T. sugar over the top.

Bake 50 to 55 minutes or until a tester inserted in the center comes out clean. Let cool before serving.

It's Blue Monday so join Smiling Sally and see what other blues there are this Monday.