Fresh Blueberry Coffee Cake

Serves 12

2 eggs, separated
1 cup sugar
1/2 cup Crisco shortening
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups fresh blueberries

* Topping
1/4 cup light brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup finely chopped pecans or walnuts

Beat egg whites until stiff. Add 1/4 cup sugar and set aside. Cream shortening, adding salt, vanilla and remaining sugar. Add egg yolks and beat until creamy. Alternately add flour, baking powder and milk. Fold in the beaten egg whites. Stir until blended. Gently fold in the berries. Pour mixture into a lightly greased 9" X 13" baking dish. Combine sugars, cinnamon and chopped nuts and pour on top of the cake mixture. Bake at 350 degrees for about 50 minutes.
 
Gently wash the blueberries and place on a paper towel. Roll them around until they are dry.
 
* I like to double the topping recipe...pour half of the batter into the prepared pan, spread on half of the topping recipe, add remaining batter and then top with the remaining topping mixture. That layer in the middle makes it exceptionally tasty.

This recipe is shared July 18-22, 2011
on NewsTalk 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com