from customer Dot Cloutier
- 2 eggs, separated
- 1 cup sugar
- ½ cup Crisco shortening
- ¼ tsp. salt
- 1 tsp. vanilla
- 1 ½ cups flour
- 1 tsp. baking powder
- 1/3 cup milk or half and half
- 2 cups fresh blueberries
Beat 2 egg whites until stiff. Add about ¼ of the sugar to the beaten egg whites to keep them stiff. Cream shortening, egg yolks, salt, and vanilla. Add remaining sugar gradually. Beat until creamy.
Add flour and baking powder alternately to creamed mixture with 1/3 cup milk.
Fold in beaten egg whites. Add 1 extra tsp. flour to berries to coat them. Fold in berries.
Pour into well-greased 8x8" pan. Sprinkle top with sugar before baking. Bake approximately 1 hour at 350°.
This cake freezes very well. Enjoy!
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