Melt in Your Mouth Blueberry Cake

Recipe View Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and 1/2 cup of granulated sugar using an electric mixer until light and fluffy. Beat in the vanilla extract and salt. Add the egg yolks, one at a time, beating well after each addition until the mixture is creamy. (8 minutes)

Recipe View In a separate bowl, whisk together 1 1/2 cups of all-purpose flour and baking powder. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. (5 minutes)

Recipe View In a small bowl, gently toss the fresh blueberries with 1 tablespoon of all-purpose flour. This will prevent them from sinking to the bottom of the cake during baking. Fold the coated blueberries into the cake batter. (3 minutes)

Recipe View In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1 tablespoon of granulated sugar, beating until stiff, glossy peaks form. Gently fold the meringue into the cake batter in two additions, being careful not to overmix. (7 minutes)

Recipe View Pour the batter into the prepared cake pan. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter. (2 minutes)

Recipe View Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. (50 minutes)

Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View Slice, serve, and enjoy this delightful blueberry cake!