Another simple-to-prepare Ruth Baird specialty, with a light texture and berries that stay in place.
Cream butter and 1 cup sugar. Beat in egg yolks. Add flour and baking powder alternately with the milk. Fold in stiffly beaten egg whites, then lightly fold in blueberries. Spread batter in a greased 9-inch square pan. Sprinkle the top lightly with nutmeg and granulated sugar. Bake at 350 degrees F about 35 minutes or until top is light golden brown.