The name of this cake derives from its pleasant, bluish color.
Soak poppy seeds in ¾ cup of milk over night. Cream the butter and sugar. Sift the dry ingredients together. Combine ¾ cup of plain milk with the first ¾ cup of milk and the poppy seeds which have been soaked in it. Add alternately the dry ingredients and the milk mixture to the creamed butter and sugar. Add the vanilla. Fold the beaten egg whites into the mixture. Bake in a greased 13 x 9 x 2” pan at 375 degrees F for 25 minutes.