MAINE BLUEBERRY CAKE

Cooking Down East by Marjorie Standish is a cookbook I received 34 years ago as a wedding shower gift. This cookbook not only has remained a constant in my kitchen, but holds one of my favorite blueberry cake recipes. This recipe is what I would refer to as a "simple" cake, meaning there is no crumble topping, just a dusting of granulated sugar. It is the perfect dessert to follow a Maine lobster feed.

MELT-IN- YOUR-MOUTH BLUEBERRY CAKE~

2 eggs, separated

1 cup sugar

1/4 teaspoon salt

1/2 cup shortening

1 teaspoon vanilla

1 1/2 cups sifted flour

1 teaspoon baking powder

1/3 cup milk

1 1/2 cups fresh Maine blueberries

Beat egg whites until stiff. Add about 1/4 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 egg whites. Fold in the fresh blueberries. (Take a bit of the flour called for in the recipe and gently shake berries in it so they won't settle.)

Turn into a greased 8 by 8 pan. Sprinkle top of batter lightly with granulated sugar. Bake at 350 degrees for 50 to 60 minutes. Serves eight.

*I removed my cake at 50 minutes, my oven is electric

My eggs were farm fresh, coming straight out of the nest, thank you Gladys

Also used was my homemade vanilla.

ENJOY!