Melt-In-Your Mouth Blueberry Cake

THIS RECIPE IS FOR AN 8 x 8 PAN.  DOUBLE FOR A 9 X 13

If you lightly spoon the flour in the measure cup it will make the

cake lighter and not heavy like most cakes that have fruit in them.

2 eggs, separated

1 cup sugar

1/4 teaspoon salt

1/2 cup shortening

1 teaspoon vanilla

1 1/2 cups sifted flour

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 shortening, add salt and vanilla to this.  Add remaining sugar gradually. 

 Add unbeaten egg yolks and beat until light and creamy. 

Add sifted dry ingredients alternately with the milk.  Fold in beaten egg whites. 

Fold in blueberries. (Take a bit of flour called for in the recipe and gently shake berries in so they won't settle.)

Turn into a greased and floured 8x8 pan.  Bake at 350 degrees for 50-60 minutes.

Can sprinkle powdered sugar on top-- but I always inhale and choke (FYI).

 (Marjorie Standish, Maine cookbook)