This recipe was handed down by my grandmother and it is the absolute best blueberry cake ever-nice and light. Watch out thought it disappears faster than the time it takes make it!
shortening (part butter)
1 1/2 c
1Sift flour, baking powder and salt together three (3) times
2Beat egg whites stiff and set aside
3Cream shortening with sugar and add egg yokes, beating well
4Add dry ingredients alternately with milk
5Fold in egg whites, lemon juice and last blueberries (in that order)
6Pour into greased 9x9 pan or tube pan. Sprinkle batter lightly with sugar before baking for topping.
7Bake in 350 degree oven for 30 minutes or until tester comes out clean.