- 2 eggs separated
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 1/2 cups flour, sifted
- 1 teaspoon baking powder
- 1/3 cup milk
- 1 1/2 cups blueberries
Beat egg whites until stiff. Add about 1/4 cup of the sugar to keep them stiff.
Cream the shortening, add salt, and vanilla to it.
Add remaining sugar gradually.
Add unbeaten egg yolks and beat until light and creamy.
Add sifted dry ingredients and milk alternatively.
Fold in the beaten whites.
Take a bit of the flour and shake with the blueberries so they won't settle.
Fold in the fresh, floured blueberries.
Turn into an 8" X 8" pan. Sprinkle cake top with granulated sugar.
Bake at 350 for 50 - 60 minutes.