1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
1/3 c. milk
1 1/2 c. blueberries, washed and dried
1 tsp. baking powder
2 eggs, separated
1 c. sugar
1 tsp. vanilla

Sift dry ingredients together onto a sheet of waxed paper; set aside. Beat egg whites until stiff; set aside.

Cream shortening with sugar thoroughly; add well beaten egg yolks. Add dry ingredients alternately with milk, beginning and ending with flour. (Reserve tablespoon or two of flour to sprinkle on blueberries before adding to batter.) Fold in beaten egg whites and vanilla, then floured berries.

Pour into a greased and floured 8-inch pan; sprinkle top of batter with an extra teaspoon or two of sugar.

Bake in a 350°F oven for 40 minutes. Cool in pan.