|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Blueberries||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , separated|
|Sifted cake flour||1 1⁄2 Cup (24 tbs)|
Cream butter and sugar together until light and fluffy.
Add well-beaten egg yolks and vanilla.
Sift dry ingredients together and add alternately with milk to the creamed mixture, beating well after each addition.
Fold in stiffly beaten egg whites.
Pour half the batter in a well greased 9x9 pan, cover with the blueberries and add remaining batter.
Bake at 350° for 35 minutes.
Sprinkle with confectioners sugar and cut in 2" squares.