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Blueberry Cake (pareve or dairy)

2 eggs, separated
1 cup sugar
1/2 cup margarine or butter softened
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups flour, sifted
1 tablespoon flour, to coat berries
1 teaspoon baking powder
1/3 cup milk or non dairy substitute
1 1/2 cups fresh blueberries
cinnamon sugar mixture, for topping

Preheat oven to 350. In the bowl of an electric mixer beat the egg whites until they are stiff. Beat in 1/4 cup of sugar set the mixture aside. In another bowl, cream the margarine; add salt, vanilla, and remaining sugar gradually. Add egg yolks and beat until creamy. Sift flour with baking powder. Add alternately to creamed mixture with milk. Fold in beaten egg whites. Coat the blueberries with 1 tablespoon of flour and then fold into mixture.
Turn into 8x8 inch pan. Sprinkle cinnamon sugar on top.
Bake in for 50 minutes. Cool on rack. Serves 8.