This blueberry cake holds the promise of spring, even though you'll probably have to make it with frozen blueberries.
The recipe is for Katherine Goloway of Baltimore. Mary C. Paulus of York, Pa., sent it to us. She says it came from a cookbook compiled by members of the Epiphany Episcopal Church in 1980 as a fund-raising project.
If you do use frozen blueberries, don't thaw or rinse them. Be sure to roll them in a little flour. This will keep them from sinking to the bottom of the cake.
The Best Blueberry Cake
1 1/2 cups sifted flour
1 teaspoon baking powder
2 eggs, separated
1/2 cup shortening
1 cup sugar
1/3 cup milk
1 teaspoon lemon juice
1 teaspoon vanilla
1 1/2 cup blueberries, dredged in flour
Heat over to 350 Sift dry ingredients, set aside. Beat egg whites and set aside. Cream shortening and sugar. Add egg yolks. Gradually add dry ingredients to sugar mixture, alternating with milk and lemon juice. Fold in beaten egg whites and vanilla. Gently fold in blueberries. Pour in greased and floured 9-by-9-inch pan. Sprinkle with sugar. Bake for about 40 minutes or until tests done.
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