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

Beat egg whites until stiff. Set aside. Cream shortening and 1/4 cup sugar; add vanilla. Gradually add 3/4 cup sugar; add egg yolks. Beat until light and creamy.

Dredge blueberries in 1/4 cup flour. Sift together 1 1/4 cup flour and baking powder. Alternately add milk and flour to egg yolk mixture. Fold in beaten egg whites, then blueberries.

Turn mixture into greased 8 x 8 pan. Sprinkle top of batter lightly with granulated sugar. Bake for 50-60 minutes in 350 degree oven.