| 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 |
t |
Salt |
| 1 |
t |
Vanilla |
| 1 1/2 |
c |
Flour, sifted |
| 1 |
T |
Flour, to coat berries |
| 1 |
t |
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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