#2074 - Square Blueberry Cake

(by Shirley McNevich)

1 1/2 cups sifted flour (measure before sifting)
1 tsp. baking powder
2 eggs
1/2 cup Crisco shortening
1 cup white sugar + extra for sprinkling
1/3 cup milk
1 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups fresh blueberries
flour for coating blueberries

In a bowl add blueberries and a few teaspoons of flour--toss to coat--set aside. In a bowl add 2 egg whites--beat until stiff and set aside. In a mixer add Crisco and white sugar--beat. Add 2 egg yolks--beat. Add milk, lemon juice and vanilla--beat. Add baking powder and flour--beat. Remove bowl from mixer--add beaten egg whites--stir until mixed. Add flour-coated blueberries--stir just until mixed. Pour batter into greased and floured 9" square cake pan. Sprinkle some extra white sugar all over the top of the batter. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean.