Blueberry Cake

1. Gather all the ingredients.
2. Preheat oven to 350ºF (175ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Spray oil (or butter) a round 9-inch (23 cm) springform pan, lined with a round of parchment paper, and spray oil (or butter) the paper as well.
3. In a large bowl, cream together the butter and ¾ cup sugar.
4. Add egg yolks, vanilla, salt, and mix until creamy.
5. Sift the 1 ½ cups flour and the baking powder together into the butter mixture and gently combine.
6. Add the milk to the butter mixture and gently combine.
7. In a stand mixer (or another large bowl), beat the egg whites with ¼ cup of the sugar until quite thick and opaque.
8. Fold the egg whites into the batter.
9. Coat the berries with 1 Tbps. of the flour and add to the batter.
10. Pour batter into the prepared pan and drop the pan a few times to force the air bubbles out. Sprinkle the top with white sparkling sugar.
11. Bake at 350ºF (175ºC) for 50-60 minutes, test by inserting a skewer into the cake. When it comes out clean it's ready.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.