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

Beat egg whites until stiff, add about 1/4 cup of the sugar to these. Set aside. Cream shortening (I use one stick butter). Add salt and vanilla to this, add remainder of the sugar, then the egg yolks, beat until creamy.

Sift flour and baking powder together. Add alternately to creamed mixture with the one-third cup milk. Fold in the egg whites, then the blueberries that have been dusted with flour.

Turn batter into a greased 8"x8" pan. Sprinkle top of batter with a little sugar. Bake at 350 degrees for 50 minutes.

Serve warm. Freezes well, also. Cut from pan to serve and if you want to freeze this cake, remove from pan and wrap in foil. Serves 8.

VANILLA, LEMON OR NUTMEG SAUCE:

1 c. sugar
2 tbsp. cornstarch
2 c. water
1/4 c. butter
2 tsp. lemon juice
1 tbsp. lemon rind or 2 tsp. grated nutmeg

Mix together sugar and cornstarch. Stir in water gradually. Boil 1 minute, stirring constantly. Stir in butter, lemon juice, lemon rind or nutmeg.