Ingredients
125 g butter
150 g white sugar, divided
0.25 tsp salt
1 tsp vanilla extract
2 egg yolks
180 g all-purpose flour
1 tsp baking powder
80 ml milk
225 g fresh blueberries
15 g all-purpose flour
2 egg whites
15 g white sugar
Directions
Step 1
Preheat the oven to 175°C (350°F) and prepare an 8-inch cake pan by greasing and flouring it.
Step 2
In a large bowl, use an electric mixer to beat together the butter and 75 g of sugar until soft and fluffy. Mix in the vanilla extract and salt. Then, add the egg yolks and beat until creamy.
Step 3
In a separate bowl, combine 180 g of flour and the baking powder. Add this mixture alternately with the milk to the creamed mixture.
Step 4
Toss the fresh blueberries with 15 g of flour in a small bowl, then gently fold them into the batter.
Step 5
In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 75 g of sugar, one tablespoon at a time, and beat until stiff peaks form. Gently fold the egg whites into the cake batter.
Step 6
Pour the batter into the prepared pan and sprinkle the remaining 15 g of sugar over the top.
Step 7
Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Once baked, allow the cake to cool before serving. Enjoy!