Step 1

Preheat oven to 350.

Step 2

To make the topping heat the brown sugar and 2 T. of butter in a small saucepan. Cook until the butter melts and sugar dissolves.

Step 3

Spray a 9" cake pan with cooking spray, and then pour the sugar and butter mixture into the pan to coat the bottom.

Step 4

Add the blueberries in a single layer on top of the sugar and butter mixture.

Step 5

Separate the egg whites and yolks. Beat the egg whites at high speed until stiff peaks form. Pour the egg whites out and set aside for later.

Step 6

Then cream the sugar and 1/2 c. butter until well blended. Add the egg yolks and beat well, and then mix in the vanilla.

Step 7

Combine the flour with the baking powder and salt and mix.

Step 8

Add the flour alternately to the batter with the milk.

Step 9

Fold the egg whites into the batter.

Step 10

Pour into the cake pan and spread evenly. The batter will be very thick, much thicker than a regular cake batter.

Step 11

Bake for 55-60 minutes until the center is cooked.

Step 12

Cool the cake in the pan for 15 minutes, then flip the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak in.