Blueberry Cake

Enjoy this seasonal treat as a breakfast cake or as an after dinner dessert! (Amounts in parenthesis are for 9x12 inch pan.)

For wheat free, gluten free or dairy free recipe -
substitute with Bob's Red Mill All Purpose Baking and soy or rice milk. Add 1/2 teas. of xanthan gum for best results.

2 eggs separated (3)
1 c. sugar (1 1/2 c. )
1/4 teas. salt (1/2 teas. )
1/2 c. shortening (3/4 c. )
1 teas. vanilla (1 1/2 teas. )
1 1/2 c. flour (2 1/4 c. )
1 teas. baking powder (1 1/2 teas. )
1/3 c. milk (1/2 c. )
1 1/2 c. blueberries (2 1/4 c. )

Beat egg whites until stiff and foamy. Add 1/4 cup sugar to keep stiff. Set aside.

Cream shortening. Add salt and vanilla. Add the rest of the sugar gradually. Add unbeaten egg yolks. Beat until creamy. Sift dry ingredients. Add alternately with milk. Fold in egg whites. Fold in lightly floured blueberries. Pour into 8x8 pan. (Use 9x12 pan for the amounts in parenthesis.) Sprinkle with powdered sugar. Bake at 350 degrees for 30-35 minutes.