Little Sebago Blueberry Cake  

2 eggs, separated

1 cup sugar, divided into 1/4 cup and 3/4 cup portions

¼ tsp. salt

½ cup butter, softened

1 tsp. vanilla

1 ½ cup flour

1 tsp. baking powder

1/3 cup buttermilk

1 ½  cup blueberries  (fresh Maine blueberries are best, but can use frozen - see note below)

1.  Beat 2 egg whites with ¼ cup sugar until stiff peaks form.  Set aside.

2. Cream butter with remaining 3/4 cup sugar, salt and vanilla.  Add unbeaten egg yolks.  Beat until creamy.  

3.  Mix dry ingredients.  Add to butter mixture in thirds, alternating with buttermilk.

4.  Fold in beaten egg whites.  Gently fold in blueberries. 

5.  Pour in greased 8X8” pan.  Sprinkle top with sugar.  Bake 350º for 50 minutes.

RECIPE CAN BE DOUBLED FOR LARGE 9 x 13" CAKE.  CAN MAKE MUFFINS AS WELL.

NOTE ON FROZEN BLUEBERRIES:  Thaw and gently place on paper towel to absorb liquid.  Gently toss in 1 tsp. flour so they don't "bleed" into the cake.