3 c. all purpose flour, sifted
1/4 tsp. salt
3 tsp. baking powder
2/3 c. butter
1 c. granulated sugar, divided
1 tsp. vanilla extract
1 c. cold water
4 egg whites

TOPPING:

1 (8 oz.) pkg. cream cheese
3 tbsp. milk
2 tbsp. granulated sugar
1 tsp. vanilla extract
1 (4 oz.) jar apple jelly
1 pt. fresh blueberries
1 c. heavy cream, whipped
2 tbsp. granulated sugar; optional

Preheat oven to 350 degrees. Sift flour, salt, and baking powder twice. Cream butter and 3/4 cup sugar. Add vanilla to cold water. Alternately combine water and flour mixtures with butter mixture; mix well after each addition. Beat egg whites until stiff, then beat in remaining sugar. Fold egg whites into batter. Pour into well greased 13 x 9 x 2 inch pan. Bake in oven 30 minutes or until toothpick comes out clean. Prepare topping.

TOPPING: Beat cream cheese with milk, sugar, and vanilla until of spreading consistency. Spread over cooled cake. Melt jelly in saucepan over low heat. When completely melted remove from heat. Clean berries and add to jelly, tossing lightly until well coated. Be careful not to crush berries. Distribute evenly over cream cheese. Cover entire cake with whipped cream. Cream can be sweetened with granulated sugar if desired.