| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs separated |
| 1/2 |
c |
Solid shortening |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Sifted flour |
| 1 |
ts |
Baking powder |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Milk |
| 1 1/2 |
c |
Blueberries |
INSTRUCTIONS
This recipe is from a very good friend, Florence Knowles, that I've used
for years and I think it's excellent.
Beat egg whites until stiff, add 1/4 cup of the sugar to these & set aside.
Cream shortening, add salt & vanilla to this; add remainder of sugar, then
the egg yolks. Beat until light and creamy. Sift flour & baking powder
together, add alternately to creamed mixture with the 1/3 cup milk. Fold in
the egg whites then the blueberries that have been dusted with flour. Turn
the batter into an 8" square pan. Sprinkle batter with a little sugar. Bake
at 350 degrees F for 50 minutes. Will freeze well. Note: It's important to
dust the blueberries with flour.
Everytime I pick blueberries this cake has to be made. Posted to Bakery
Shoppe Digest145 by therealmccoy3@juno.com (Gary & Doris McCoy) on Jul 04,
1997
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