2 eggs separated
1 c. Sugar
1/2 c. Shortening
1/4 tsp. Salt
1 tsp. Vanilla
1 1/2 c. Unbleached Flour + 1 Tbs. Unbleached
1 tsp. Baking Powder
1/3 c. Milk
1 1/2 c. Fresh Blueberries
1/2 c. Shortening
1/4 tsp. Salt
1 tsp. Vanilla
1 1/2 c. Unbleached Flour + 1 Tbs. Unbleached
1 tsp. Baking Powder
1/3 c. Milk
1 1/2 c. Fresh Blueberries
Separate eggs, beat 2 egg whites until stiff fold in about 1/4 c. sugar. Set aside
Cream shortening, add salt and vanilla to this. Add remaining 3/4 c. sugar, add 2 egg yolks and beat mixture until light and creamy.
Sift all purpose flour, measure 1 1/2 c. and sift together 1 tsp. baking powder.
Add alternately to creamed mixture with 1/3 c. milk
Fold in beaten egg whites and sugar.
Measure 1 1/2 c. blueberries, sprinkle 1 Tbs. flour over them and mix lightly, Fold into cake mixture . Turn into well-greased 8x8 pan. Sprinkle a small amount of sugar on top of mixture.
Bake at 350 for about 45mins..
Sift all purpose flour, measure 1 1/2 c. and sift together 1 tsp. baking powder.
Add alternately to creamed mixture with 1/3 c. milk
Fold in beaten egg whites and sugar.
Measure 1 1/2 c. blueberries, sprinkle 1 Tbs. flour over them and mix lightly, Fold into cake mixture . Turn into well-greased 8x8 pan. Sprinkle a small amount of sugar on top of mixture.
Bake at 350 for about 45mins..
* Don't forget to put sugar on top of cake!!
