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1½ cups plus 1 Tbsp. flour
1 tsp. baking powder
¼ tsp. salt
½ cup butter, softened
¾ cup white sugar
2 eggs, whites and yolks separated
1 tsp. vanilla extract
⅓ cup milk
1½ cups fresh blueberries
1 Tbsp. turbinado sugar
- Preheat oven to 350°F. Grease and flour an 8×8-inch pan.
- Stir together 1½ cups flour, the baking powder, and salt in a bowl. In another bowl, beat butter with an electric mixer at medium speed 30 seconds. Beat in ½ cup white sugar until combined. Beat in egg yolks and vanilla until combined. Add flour mixture and milk alternately, beating on low after each addition until just combined. Toss blueberries with 1 Tbsp. flour in a bowl, then fold into batter.
- Thoroughly wash beaters, then beat egg whites at medium speed in a bowl until soft peaks form. Beat in remaining ¼ cup white sugar, 1 Tbsp. at a time, until stiff peaks form. Stir one-third of egg-white mixture into batter, then fold in remaining egg-white mixture. Spread batter into prepared pan. Sprinkle with turbinado sugar.
- Bake until a toothpick inserted into cake comes out clean, about 50 minutes. Let cool on a wire rack, then cut into 12 pieces.
