Blueberry cake

Did you ever eat something and the first bite took you to a long-lost memory? A few years ago I was having lunch with my cousins Audrey, Barb, and Cathy. Someone had the idea to order the blackberry cobbler that was on the menu. One bite of that cobbler and eating it with these cousins made me think of summer days at Gramma Fisher's dining room table. I've loved blackberry cobbler ever since.

Yesterday my daughter Jeny and I took Natie and Max to the blueberry patch up the road from my house. We picked enough berries for the freezer, but I want to go back to get more so that I can make this cake. I haven't had it in years; it's really good, and I know there's a good memory attached to this cake as well.

BLUEBERRY CAKE
4 eggs separated
2 cups sugar divided
1 cup shortening
2 teaspoons vanille
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 cups blueberries mixed with 1 tablespoon flour
Confectioner's sugar

Beat egg whites until stiff adding 1/2 cup sugar while beating. Set aside. Cream the shortening and 1 1/2 cups sugar, vanilla and egg yolks until light and fluffy. Sift together the flour, baking powder, and salt. To the shortening mixture add the flour mixture alternately with the milk. Fold in the egg whites/sugar mixture. Add the blueberries mixed with flour. Bake in a lightly greased 9x13 pan at 350° for 50 to 60 minutes. When cool, sprinkle with confectioner's sugar and serve with whipped cream.