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

Beat egg whites until stiff. Add about 1/4 cup sugar to keep them stiff. Cream shortening, add salt and vanilla to this. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten whites. Fold in fresh blueberries. Take a bit of the flour called for in the recipe and gently shake berries in flour, so they won't settle. Turn into a greased 8 x 8 inch pan. Sprinkle top of batter lightly with granulated sugar. Bake at 350 degrees for 50 to 60 minutes. Serves 8.