Blueberry Cake

• 9x13 Pan
• cream together
• 3/4 cup shortening
• scant 1/2 tsp. salt
• add gradually
• 3/4 cup sugar
• add, beat until light & fluffy
• 3 egg yolks
• beat until stiff
• 3 egg whites
• add to keep whites stiff
• 6 Tbsp. sugar
• sift together & add alternately with milk
• 2 1/4 cup flour
• 1 1/2 tsp. baking powder
• add - alternately with flour & baking powder to sugar, shortening, egg yolk mixture
• scant 1/2 cup milk
• 1 tsp. vanilla
• fold in egg whites
• last - fold in blueberries that have been coated with flour so they won't settle
• 2 1/4 cup blueberries, fresh or frozen
• Pour into greased pan sprinkled with bread crumbs (to prevent cake from sticking to bottom of pan). Sprinkle top of batter with cinnamon-sugar mixture before putting into oven, no frosting needed.
• cinnamon-sugar mixture ... just wing it, add cinnamon to sugar (has anyone really measured when making this?)
• 8x8 Pan
• cream together
• 1/2 cup shortening
• 1/4 tsp. salt
• add gradually
• 1/2 cup sugar
• add, beat until light & fluffy
• 2 egg yolks
• beat until stiff
• 2 egg whites
• add to keep whites stiff
• 1/4 Tbsp. sugar
• sift together & add alternately with milk
• 1 1/2 cup flour
• 1 tsp. baking powder
• add - alternately with flour & baking powder to sugar, shortening, egg yolk mixture
• 1/3 cup milk
• 1 tsp. vanilla (yes, that's the same as above, more vanilla is good - do you only put in the recipe amount??)
• fold in egg whites
• last - fold in blueberries that have been coated with flour so they won't settle
• 1 1/2 cup blueberries, fresh or frozen
• Pour into greased pan sprinkled with bread crumbs (to prevent cake from sticking to bottom of pan). Sprinkle top of batter with cinnamon-sugar mixture before putting into oven, no frosting needed.
• cinnamon-sugar mixture ... just wing it, add cinnamon to sugar (has anyone really measured when making this?)

• shortening
• salt
• sugar
• eggs
• flour
• baking powder
• milk
• vanilla
• blueberries, fresh or frozen
• cinnamon-sugar mixture