2 eggs, separated
1 c. granulated sugar, divided
1/2 c. solid shortening
1/4 tsp. salt
1 tsp. vanilla extract
1 1/2 c. sifted all-purpose flour, divided
1 1/2 c. fresh or unthawed frozen blueberries
1 tsp. baking powder
1/3 c. milk
Additional granulated sugar

Beat egg whites with 1/4 cup sugar in a medium mixing bowl until mixture forms stiff, shiny peaks. Set aside.

Cream shortening in a large mixing bowl. Add salt and 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 so they won't settle to the bottom; set aside.

Sift remaining flour with baking powder. Add to batter alternately with milk. Fold in reserved beaten egg whites and blueberries. Pour batter into a greased 8-inch square pan. Sprinkle top of batter lightly with additional sugar. Bake at 350 degrees for 50-60 minutes or until cake springs back when lightly pressed in center.