This recipe is from a very good friend, Florence Knowles, that Ive used for years and I think its 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: Its important to dust the blueberries with flour. Everytime I pick blueberries this cake has to be made. Posted to Bakery Shoppe Digest145 by email@example.com (Gary & Doris McCoy) on Jul 04, 1997
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|Serving Size: 1 Serving (1791g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1404 (28%)|
|Amt Per Serving||% DV|
|Total Fat 156g||208 %|
|Saturated Fat 57.5g||288 %|
|Monounsaturated Fat 65g|
|Polyunsanturated Fat 19.4g|
|Cholesterol 2174mg||669 %|
|Sodium 1080.2mg||37 %|
|Potassium 1234.7mg||32 %|
|Total Carbohydrate 827.2g||243 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 812.8g|
|Protein 89.4g||128 %|
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Calories per serving: 4997
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