2 eggs, separated
1 c. sugar, divided
1/2 c. solid shortening
1/4 tsp. salt
1 tsp. vanilla
1 1/2 c. sifted 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" square pan. Sprinkle top of batter lightly with additional sugar.

Bake in a 350 degree oven for 50 to 60 minutes or until cake springs back when lightly pressed in center. 9 servings.