Blueberry-Brown Sugar Cake...and the process!

This is a favorite of mine that I have made on several occasions. Another blueberry recipe...yes, but so tasty! I love the simplicity of this cake. It can be served for breakfast, after lunch, after dinner or as a midnight snack! It is so light with such good flavor that you will want to eat it all the time--and keep eating it! It can be described almost as a simple coffee cake, but I think the blueberries obviously give it something extra.

Hope that you enjoy this one as much as I do :)

Ingredients:

-1 1/3 c. all-purpose flour
-2 tsp. baking powder
-1/2 tsp. ground cinnamon (optional, but excellent)
-1/8 tsp. plus a pinch of salt
-2 large eggs, separated
-1 stick unsalted butter, at room temp.
-1 c. (packed) light brown sugar
-1/2 c. milk
-1 pint blueberries (fresh or frozen--not thawed)

-Confectioner's sugar, for dusting

1. Center a rack in the oven and preheat the over to 375 degrees. Generously butter an 11x7-inch baking pan and place it on a baking sheet.
2. Whisk together the flour, baking powder, cinnamon, and the 1/8 tsp. salt.
3. Working with a stand mixer fitted with the whisk attachment, beat the egg whites with the pinch of salt until they form firm, glossy peaks. Gently scrape the whites into a clean bowl. Fit the mixer with the paddle attachment (no need to clean the bowl!). Put the butter and sugar in the mixer bowl and beat on medium speed until creamy. Add the egg yolks and beat 2 mins. more. Reduce the mixer speed to low and add half the dry ingredients, then all of the milk and then the remainder of the dry ingredients, adding each new batch as soon as the previous batch has been incorporated.
4. Switch to a large rubber spatula and lighten the batter by stirring in about one quarter of the stiffly beaten egg whites. Fold in the rest of the whites, working as gently as you can. Since the cake batter is heavy, the whites will deflate a little, but it's ok. Still working with as light a hand as possible, fold in the blueberries, and scrape the batter into the prepared pan.
5. Bake the cake for 35-40 mins, or until it is golden and a thin knife inserted into the center comes out clean. Transfer the cake to a cooling rack and cool in the pan about 30 mins. before dusting the top with confectioner's sugar.
This cake can be served warm or cool.

*For something different, try another type of berry, such as a blackberry or raspberry. I'm sure both would taste great! Enjoy!