oven to 170C. Lightly grease a 9 x 5 x 3 inch loaf tin and line with baking paper.
your stand mixer, beat egg whites still stiff peaks form. When done, keep in fridge til later use. For a tutorial on how to beat egg whites, please see this post.
the butter and sugar. Beat on low speed til pale and creamy.
the egg yolks, one by one (about 30 seconds before adding the next one), plus the vanilla essence.
the flour and baking powder. Add in two additions, followed by the five tablespoons milk. Scrape down the sides as you beat to combine.
the whipped egg whites and fold in til combined. Set aside 18
the batter into your prepared tin and decorate the top with blueberries. Bake for 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool before eating, but I never do.