CAKE:

3 c. all-purpose flour
1/4 tsp. salt
3 tsp. baking powder
2/3 c. butter
1 c. granulated sugar (3/4 for cake, reserve 1/4 c.)
1 tsp. vanilla extract
1 c. cold water
4 egg whites

TOPPING:

1 pkg. (3 oz.) cream cheese
3 tbsp. milk
2 tbsp. granulated sugar
1 tsp. vanilla
1 jar (4 oz.) apple jelly
1 pt. fresh blueberries
1 c. heavy whipping cream
2 tbsp. sugar

Preheat oven to 350 degrees. Sift flour, salt and baking powder. 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 1/4 cup sugar. Fold egg whites into batter. Pour into well greased 13x9x2 pan. Bake 30 minutes.

Topping: Beat cream cheese with milk, sugar and vanilla until spreading consistency. Spread over cooled cake. Melt jelly in saucepan over low heat. When completely melted, remove from heat. Add clean berries and toss lightly. Distribute evenly over cream cheese. Cover entire cake with whipped cream.