1/2 c. softened butter
1 c. sugar
2 eggs, separated
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. milk
2 c. fresh or frozen blueberries, thawed and drained
2 tsp. all purpose flour
Butterscotch rum sauce
2 c. whipped cream, whipped (optional)

Cream butter; gradually add sugar, beating at medium speed of electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine 2 cups flour, baking powder, salt, cinnamon and nutmeg in medium bowl; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Beat egg whites (at room temperature) at high speed until stiff peaks form, fold into batter. Dredge bluberries in 2 teaspoon flour and fold into batter. Pour batter into greased 8 inch square baking pan. Bake at 350 degrees for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Let cool completely in pan; cut into squares. Serve cake with Butterscotch Rum Sauce, and if desired, whipped cream.

BUTTERSCOTCH RUM SAUCE:

1 1/2 c. firmly packed brown sugar
2/3 c. light corn syrup
1/2 c. half and half or evaporated milk
1/4 c. butter
1/2 tsp. rum extract
1/2 tsp. vanilla extract

Combine brown sugar, corn syrup, half and half, and butter in medium saucepan, bring to boil over medium heat, stirring frequently. Reduce heat to low and cook 20 minutes, stirring occasionally. Add rum and vanilla extracts, stirring well.