Blueberry Cake

2 Eggs separated
1/2 c Solid shortening
1 ts Vanilla
1 1/2 c Sifted flour
1 ts Baking powder
1 c Sugar
1/4 ts Salt
1/3 c Milk
1 1/2 c Blueberries

Beat egg whites until stiff, add 1/4 cup of the sugar to these & set aside. Cream shortening, add salt & vanilla to this; add remainder of sugar, then the egg yolks. Beat until light and creamy. Sift flour & baking powder together, add alternately to creamed mixture with the 1/3 cup milk. Fold in the egg whites then the blueberries that have been dusted with flour. Turn the batter into an 8" square pan. Sprinkle batter with a little sugar. Bake at 350 degrees F for 50 minutes. Will freeze well. Note: It's important to dust the blueberries with flour.

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