Blueberry Chiffon Cake

 Blueberry Chiffon Cake with Blueberry Frosting
Ingredients:
1 cup flour
3/4 cup sugar
1 1/2 tbsp baking powder
1/2 tsp salt
3/8 cup blueberry liquid from canned blueberries
part of 1 can of Oregon blueberries, use the liquid and some of the berries
1/4 cup canola or vegetable oil
1 1/2 tsp lemon or tangerine juice
1 1/2 tsp lemon zest
4 eggs, separated into whites and yolks
1/4 tsp cream of tartar

Frosting ingredients:
1 1/2 cups powdered sugar
2 tbsp butter, softened
1 1/2  tsp of blueberry liquid from can
2 tbsp of cold milk
1/2 tsp lemon zest

Mix up the sugar and butter until smooth, and stir in the vanilla, zest and milk.  Set Aside.

To make the cake:
Mix flour, sugar, salt, and baking powder.  Using your kitchenaid mixer, beat in the blueberry liquid, oil, tangerine or lemon juice, egg yolks and lemon zest until smooth.

In a separate bowl, beat the egg white with the cream of tartar until it forms stiff peaks.  Slowly pour the egg yolk mixture into the egg white, and fold, trying to not lose the air in the egg whites.  Pour into a greased 8 inch cake pan.  Bake for 1 1/4 hours at 325 degrees F until it springs back when touched lightly.  Invert on a cooling rack, and leave in the pan until it is cool, remove pan, and frost.