1/4 c. (1/2 stick) corn oil butter
3 c. fresh or frozen blueberries
2 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. skim milk
2/3 c. sugar
4 lg. egg whites

TOPPING:

2 tbsp. sugar
1/4 tsp. nutmeg

1. Heat oven to 350 degrees. Spray an 8 or 9 inch square glass baking dish with non-stick vegetable spray. Melt the butter in a medium size saucepan (or in a bowl in a microwave oven). Let cool. Rinse and drain the blueberries; spread them out on paper towel to dry, removing any bits of leaves, etc.

2. Put flour, baking powder and salt into a large bowl. Stir to mix well.

3. Add the milk, sugar and egg whites to the butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries.

4. Spread the batter in the prepared dish. Sprinkle with the sugar- nutmeg topping. Bake until a wooden pick inserted in the center of the cake comes out clean, about 50 minutes. Cool on wire rack at least 30 minutes before serving. 10 servings.