Have eggs at room temperature; separate eggs. Be sure there is no yolk (yellow) in the egg whites or they will not whip as much as they should.

Cream butter and sugar until light. In a separate bowl, beat egg yolks until lemon colored. Add egg yolks to the creamed butter/sugar mixture; beat for 2 minutes.

Sift together flour, salt (optional), baking soda, nutmeg and cinnamon. Stir vanilla into 1/2 cup milk. Add flour alternately with the milk to the creamed (butter and sugar) mixture.

In a separate, clean bowl, beat egg whites until stiff but not dry. Gently fold beaten egg whites into the batter.

Dredge frozen blueberries in flour and stir into batter.

Cooks Note: If frozen blueberries are being used, keep them frozen until the last minute to prevent the batter from becoming blue.

Bake until a wooden toothpick inserted in center comes out clean.

This same batter can be used for muffins.

The length of baking time depends upon the size and shape of the pans used and your oven. No two ovens are the same, so the best method for determining whether a cake is done is to test it. Do not open the oven when the cake is still light colored on top and doesn't appear dry or the cake is likely to fall.