Blueberry Cake

4 Eggs
2 Cups Sugar
1 Teaspoon Salt
1 Cup Shortening
2 Teaspoon Vanilla
3 Cups Flour
2 Teaspoons Baking Powder
2/3 Cup Milk
4 Cups Wild Maine Blueberries

Seperate the eggs, placing four egg whites in a medium bowl and the four egg yolks in another large mixing bowl. On very high speed , use mixer to beat egg whites till they form stiff peaks. Set aside. Add the sigar, vanilla and shortening to the bowl containing the egg yolks and beat on high speed till creamy. In a seperate bowl, sift flour mixture and milk to egg yolk mixture, beat on low speed for 2 minutes, scraping the sodes of the bowl. Then fold in the blueberries. Gently fold in the egg white. Pour into a 9 x 13 pan that has been greased and floured. Sprinkle the 3 to 4 tablespoons of sugar evenly over the cake and bake at 350 degrees for 50 to 60 minutes. check with toothpick to make sure it is done. If there is uncooked batter or damp crumbs on the toothpick, the cake should be cooked a little longer .
Tip make sure there is no yolk in your egg whites.