This recipe was found in a Maine church cookbook, and is undoubtedly the most popular recipe ever used in the cooking section of Down East Magazine. It is true to it's name and very easy to mix up and serve for breakfast, brunch or in the afternoon with a cup of tea or coffee. This will be on our menu for the holidays!
Preheat oven to 350°F. Beat egg whites until stiff. Add about ¼ cup of the sugar to keep them stiff.
Cream shortening; add salt and vanilla to this. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten whites. Fold in the fresh blueberries. (Take a bit of the flour called for in recipe and gently shake berries in it so they won’t settle.)
Turn into a greased 8-by-8-inch pan. Sprinkle top of batter lightly with granulated sugar. Bake for 45 to 50 minutes. Serve warm. This would be lovely topped with a lemon sauce!