Preparation Time:  10 – 15 minutes
Cooking Time:  50 minutes
Ease of Preparation: average
Yield:  8 servings ( I double and cook in large lasagna pan)


  • 2 eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup shortening or margarine
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 cups sifted all-purpose flour
  • 1 tsp baking powder
  • 1/3 cup milk
  • 1 1/2 cups fresh blueberries


  1. Using small bowl and electric mixer, beat 2 egg whites until soft
    peaks form; gradually  add 1/4 cup sugar, beating constantly until
    stiff.  Set aside.
  2. Cream shortening; add salt and vanilla.  Beat in remaining sugar gradually.
  3. Add egg yolks and beat until creamy.
  4. Sift flour with baking powder; add alternately to creamed mixture with
    milk, beginning and ending with flour.
  5. Fold in beaten eggs whites.
  6. Toss blueberries with 1 Tbsp. flour to coat.
  7. Fold into batter and turn into greased 8-inch cake pan.
  8. Sprinkle top with granulated sugar.
  9. Bake at 350 degrees for 50 minutes or until cake tests done.
  10. Place pan on wire rack to cool when removing from oven.

Note:  Cake freezes well.  The time taken to separate the eggs and beat the egg whites is well worth the effort.  This extra step places the texture of this cake one step above any others I have tasted.