7 eggs
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 cup vegetable oil
2 tablespoons blueberries
1/4 cup walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x9 inch pan or loaf pan. Stir together eggs, sugar, vanilla, flour, baking soda, cinnamon, salt and nutmeg; set aside.
In a large bowl, beat egg whites until foamy. Beat in sugar and oil. Beat in blueberries, walnuts and salt. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool in pan on wire rack for 10 minutes. Remove pan from oven and chill overnight in refrigerator.
Remove pan from refrigerator. Cool completely. Prepare pancakes by gently rolling out the remaining batter to fit the bottom of the pan. Cool, then cut into 1 inch squares. Serve warm.