Yield
10 servings.

How to Make It

Step 1

Combine first 3 ingredients; cook 5 minutes. Transfer berries to a bowl using a slotted spoon. Combine cornstarch and water; add to blueberry liquid, and bring to a boil. Boil 1 minute; stir in blueberries. Chill.

Step 2

Coat a 9-inch round cakepan with cooking spray. Dust with 1 teaspoon flour. Combine remaining flour, baking powder, and salt. Beat margarine at medium speed of an electric mixer until creamy; add 1/3 cup sugar, beating well. Add egg yolk, beating just until blended. Add flour mixture to creamed mixture alternately with milk. Mix well after each addition. Stir in vanilla.

Step 3

Beat egg whites at high speed of electric mixer until foamy. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir 1/2 cup egg white into batter; fold in remaining egg white. Spoon into pan. Bake at 350° for 30 minutes. Cool on a wire rack 10 minutes. Remove from pan; let cool on wire rack. Slice in half horizontally. Drain blueberries, reserving half of juice. Drizzle juice over bottom layer. Spread 3/4 cup whipped topping over cake layer; spoon half of blueberries over topping. Top with remaining cake layer. Repeat procedure with remaining 3/4 cup topping and blueberries.

Light and Luscious

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