1 1/2 c. unsifted flour
1 tsp. baking powder
1/4 tsp. salt
2 separated eggs
1/8 tsp. cream of tartar
1 1/4 c. sugar
1/2 c. room temperature butter
1 1/4 tsp. vanilla
1/3 c. milk
1 1/2 c. fresh or frozen blueberries, thawed
Powdered sugar
Lemon sauce

Set aside 1 tablespoon flour to mix with blueberries later. In small bowl, combine remaining flour, baking powder and salt; mix well. Set aside.

Beat egg whites and cream of tartar together until foamy. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form. Set aside.

In mixing bowl, cream butter and gradually beat in remaining 1 cup sugar. Add egg yolks and vanilla; beat until smooth. Add flour mixture alternately with milk, stirring after each addition. Fold in beaten egg whites. Coat berries with reserved tablespoon flour, gently fold into batter.

Spoon batter into greased and floured 8" square pan. Bake at 350 degrees for about 50 minutes or until cake tests done. Cool on wire rack 15 minutes before removing from pan. Sprinkle with powdered sugar (optional). Serve with lemon sauce and whipped cream.

If you use frozen blueberries, thaw and drain on paper towels before coating with flour.

LEMON SAUCE: In small saucepan, combine 1/2 cup sugar, 4 teaspoons cornstarch and 1/8 teaspoon salt; mix well. Slowly add 1 cup boiling water, stirring to prevent lumps. Add 1 teaspoon shredded fresh lemon peel or 1/2 teaspoon dried. Over medium heat bring to a boil; stirring constantly. Reduce heat to a slow boil; cook 1 minute. Remove from heat. Stir in 2 tablespoons butter and 2 tablespoons lemon juice. Serve warm or at room temperature over cake squares.