1/2 cup butter plus more for buttering the pan
1 cup sugar, 1/4 cup held back for egg whites, plus a bit more for sprinkling
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs, separated
1 1/2 cups all-purpose flour, plus 1 tablespoon, divided
1 teaspoon baking powder
1/2 cup milk
1 1/2 cups blueberries
Whipped cream or vanilla ice cream, for serving (optional)
Pre-heat the oven to 350°F.
In a standing mixer, cream the butter and 1 cup sugar. Add the salt, vanilla and egg yolks and mix until creamy. Sift 1 1/2 cups flour and the baking powder together. Add the sifted flour and the milk to the yolk mixture and gently combine. In another large bowl, beat the egg whites with 1/4 cup sugar until they make stiff peaks. Fold the whites into the batter. Coat the berries with 1 tablespoon flour and add to the batter. Butter a round spring-form mold, line it with a round of parchment paper, then butter the paper. Pour in the batter and sprinkle with granulated sugar. Bake for 50 minutes, or until a cake tester comes out clean. Serve with a whole lot of love, and maybe a dollop of whipped cream.