4 eggs, separated
1 c. Crisco
2 tsp. vanilla
3 c. sifted all-purpose flour (divided)
1 tsp. baking powder
2 c. sugar (divided)
1/2 tsp. salt
3 c. blueberries
2/3 c. milk

Beat egg whites with 1/4 cup sugar in a medium mixing bowl until mixture forms stiff peaks (set aside). Cream Crisco in large bowl. Add salt, vanilla, gradually add remaining 3/4 cup sugar. Add egg yolks. Beat until light and creamy.

Take a small amount of flour and toss gently with blueberries. Sift remaining flour with baking powder, add to batter alternately with milk. Fold in egg whites and blueberries. Sprinkle sugar over batter. Bake at 350 degrees for 50 to 60 minutes.