This light and airy Lemon Rosemary Cake has a wonderful combination of flavors that works well and is low in sugar for diabetics needing something sweet. Adapted from Better Home and Gardens Biggest Book of Diabetic Recipes
Coat the interior of an 8 inch spring form pan with oil or non-stick spray and lightly dust with flour. Set aside.
Sift together in a small bowl mix the flour, baking powder, baking soda, salt and add the finely chopped rosemary.
In a large mixing bowl combine the sugar, egg yolks, and oil. Beat with a mixer on high for 2 minutes. Add the sour cream, the zest from the lemon and beat to incorporate thoroughly.
Add the dry ingredients and mix to combine.
In another bowl with cleaned beaters, whip the egg whites on high until stiff peaks form. Add half the egg whites and fold into batter to lighten. Then fold in remainder of egg whites and pour into spring form pan.
Bake for 25-28 minutes. Cool on rack for 10 minutes. In a small bowl mix the lemon juice and powdered sugar. Toss and coat the blueberries then spoon on top of cake and serve.