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Blueberry Cake

The best cake ever!. Clipped from the Boston Globe "Confidential Chat" years ago! It never fails, is always delicious, and must continue to be handed on to new cooks.

 
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar		 2 egg yolks, well beaten
1 teaspoon vanilla
1/3 cup milk
2 egg whites, beaten soft
1 1/2 cup blueberries, lightly floured
Grease and flour a 9 inch square baking pan. Preheat over to 350 degrees. On a sheet of wax paper, combine flour, baking powder, and salt. In mixing bowl cream shortening with sugar until well mixed and fluffy; mix in egg yolks and vanilla. Stir in 1/3 of the flour mixture, then half the milk, another 1/3 of the flour mixture, then the remaining milk, finishing with the remaining flour and mixing well each time. Fold in beaten egg whites, then blueberries. Pour batter into prepared pan; sprinkle top lightly with a tablespoon or so of additional sugar. Bake 40 to 45 minutes or until cake tester inserted in center come out clean. Set pan on rack -- it is not necessary to remove coade from pan, as it may be cut and served from the pan. Makes 8 to 10 servings.