Blueberry Bundt Cake (Tourte aux Myrtilles)

Steps

1. In a large bowl, whisk together the sugar, egg yolks, and vanilla extract until light and fluffy.
2. Whisk in the softened butter, then the milk. The batter will look lumpy; this is normal.
3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
4. Whisk the dry ingredients into the wet mixture just until combined.
5. Fold in the rum with a spatula, then gently fold in most of the blueberries, reserving a few for topping.
6. In a clean bowl, whip the egg whites to firm peaks.
7. Fold the egg whites into the batter in four additions, keeping the mixture light and airy.
8. Preheat the oven to 160°C (325°F) with a rack in the middle. Grease and flour a bundt pan.
9. Pour the batter into the pan and top with the reserved blueberries.
10. Sprinkle evenly with white sugar and pearl sugar to create a crunchy topping.
11. Bake for 1 hour 10 minutes, or until golden and a knife inserted in the center comes out clean.
12. Cool on a rack for 15 minutes before unmoulding and transferring to a plate.