1 1/2 cups sugar
2/3 cup butter
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs separated
2 teaspoons vanilla
3 cups blueberries or 3 cups of frozen blueberries thawed and drained well, coated with flour, shake off excess flour
zest of one lemon
Lemon Glaze:
2 TBLS lemon juice
about 1 cup confectioners sugar
Mix the lemon juice and confectioners sugar together drizzle over top of baked cake while warm.
In a large bowl mix together flour, sugar, & butter with an electric mixer. Reserve 3/4 cup of this mixture for topping. To remaining flour, sugar and butter mixture, add salt, baking powder, vanilla, milk, & egg yolks and lemon zest. Blend well. Beat egg whites until firm peaks form. Gently fold the firm egg whites into the batter and pour into a greased 9" X 13" baking pan. Sprinkle blueberries over the top of the batter, sprinkle the reserved 3/4 cup of flour/sugar/butter mixture on top of the blueberries. Bake in 350 degree oven for 40-50 minutes. If using the Lemon Glaze, pour over cake after it has cooled to warm.