1 c  Fat-free sour cream
1/2 c  Blueberries
4    Egg whites; whipped
1 ts Vanilla
1 1/2 c  Unbleached flour
1 c  Granulated sugar
1 ts Baking powder
1/8 ts Baking soda

Preheat oven at 325. Prepare a 9 x 5 x 3″ pan with cooking spray and
flour; set aside. In a mixing bowl, combine sour cream, blueberries, egg
whites, and vanilla. In another mixing bowl, combine flour, sugar, baking
powder, and baking soda. Mix dry ingredients with wet ingredients just
until moistened. Spread mixture into prepared pan. Bake for 1 hour or
until cake tests done.
NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. When ready
to
serve, thaw at room temperature about 3 hours.