This is a wonderful cake to keep in mind for the 4th of July. It is easy to make and nothing speaks to summer better than a pint of blueberries, except, perhaps, a pint of blueberries suspended and baked in a light and luscious batter. This is not a cake for the sophisticated. If, however, you love parades and fireworks and hot dogs, I think you'll find this cake very tempting. The recipe I'm featuring  was developed by Pat Concree and it was published in the Boston Globe several years ago. While the cake is best made with fresh berries, frozen fruit can be used as long as it is not allowed to thaw. Soft berries will bleed into the batter and spoil its color. I do have one suggestion to make. This is a very moist cake and it will become soggy if it sits too long in the pan. While not specified in the recipe, I turn my cake on a wire rack so the bottom has a chance to dry. I love to serve this warm, but it is also delicious when it is served at room temperature. It is not a good keeper, so try to serve it when you have a gang to feed. I think those of you who try this cake will love it. Here's the recipe.

Lemon-Glazed Blueberry Cake

Ingredients:

Cake
1 pint (2 cups) fresh blueberries, picked over

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs, separated

1/2 cup (1 stick) butter, at room temperature

2 cups sugar

1 cup whole milk

Glaze
1/2 cup confectioners’ sugar

1 tablespoon lemon juice

1/2 teaspoon grated lemon rind

Directions:

1) Preheat oven to 350 degrees F. Butter and flour a 13 x 9 x 2-inch pan, tapping out excess flour.

2) Place blueberries in a bowl and toss with 1 tablespoon flour.

3) Mix flour, baking powder and salt together in a separate bowl.

4) In another bowl, beat egg whites until stiff peaks form.

5) Place butter and sugar in the bowl of an electric stand mixer and cream together. Beat in egg yolks, one at a time.

6) With mixer set on its lowest speed, beat flour mixture into batter alternately with milk, beginning and ending with flour. Fold in whites, then fold in the blueberries.

7) Bake cake for 40 to 45 minutes or until it pulls away from the sides of pan and top springs back when pressed with a fingertip.

8) To make glaze: Sift confectioners' sugar into a bowl. Stir in lemon juice and zest. Add additional lemon juice as necessary to make a mixture that pours easily. Yield: 8 to 12 servings.

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