2 eggs, separated
1/4 cup sugar
1/2 cup margarine
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 teaspoon baking powder
1-1/2 cup flour
2/3 cup milk
1-1/2 cups fresh blueberries
1 tablespoon flour

Beat egg whites stiff while gradually adding 1/4 cup sugar. Set aside. Cream margarine with salt and vanilla. Add one cup sugar and cream thoroughly. Add egg yolks and beat until smooth and creamy. Sift baking powder with flour and add alternately to creamed mixture with milk. Fold egg whites into mixture. Coat blueberries with one tablespoon flour and fold into batter. Pour into a greased and floured 8 x 8 pan. Sprinkle lightly with granulated sugar. Bake at 350 for 50 minutes.