| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Cakes, Desserts, Fruit |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggs — separated |
| 1 |
c |
Sugar |
| 1/2 |
c |
Margarine — softened |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Flour — sifted |
| 1 |
tb |
Flour — to coat berries |
| 1 |
ts |
Baking powder |
| 1/3 |
c |
Milk |
| 1 1/2 |
c |
Fresh blueberries |
|
|
Cinnamon sugar — for |
|
|
Topping |
INSTRUCTIONS
Preheat oven to 350^. Beat egg whites until stiff. Beat in 1/4 cup of
sugar. In another bowl, cream margarine; add salt, vanilla, and remaining
sugar gradually. Add egg yolks and beat until creamy. Sift flour with
baking powder. Add alternately to creamed mixture with milk. Fold in
beaten egg whites. Coat the blueberries with 1 tablespoon of flour and then
fold into mixture. Turn into 8x8 inch pan. Sprinkle cinnamon sugar on top.
Bake in 350^ oven for 50 minutes. Cool on rack. Wrap any leftovers and
store in refrigerator. May be frozen.
Recipe By : The Maine Collection
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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