I can't deny it, I love cake! I try to add fruit to it so it feels partly healthy! Blueberries are just gorgeous in muffins and I suppose this blueberry cake is sort-of like a giant but flatter muffin. It is an American recipe with measurements in cups, one cup is roughly 8oz or 250ml

You will need:

• 2 eggs, separated
• 1 cup sugar
• 1/2 cup butter, softened
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 cups flour, sifted
• 1 Tablespoon flour (to coat berries)
• 1 teaspoon baking powder
• 1/3 cup milk
• 1 1/2 cups fresh blueberries
• cinnamon sugar for topping (1 Tablespoon sugar mixed with 1/4 teaspoon cinnamon)

And this is what you have to do:

1. Preheat oven to 350 degreees F.
2. Beat egg whites until stiff. Beat in 1/4 cup of sugar.
3. In another bowl, cream butter.
   
4. Add salt, vanilla, and remaining sugar gradually.
5. Add egg yolks and beat until creamy.
6. Sift flour with baking powder. Add alternately to creamed mixture with milk.
7. Fold in beaten egg whites.
   
8. Coat the blueberries with 1 tablespoon of flour and then fold into mixture.
9. Pour batter into a well greased and floured 8x8 inch pan. Sprinkle cinnamon sugar on top.
10. Bake in 350 degrees F oven for 40-50 minutes. Cool on rack. Dust with powdered sugar if desired.

Enjoy!!