BLUEBERRY PICNIC CAKE
Use a 9 x 13 inch pan (greased and floured). Bake at 350 degrees for 40
minutes.
3 c. flour
2 c. sugar
1 c. butter
Grated rind of 1 lemon
1/2 tsp. allspice
1 tbsp. baking powder
1 tsp. salt
3 eggs, separated
1 1/2 c. milk
2 c. fresh blueberries
Mix flour and sugar in bowl; cut in butter until crumbly. Reserve 1 cup
mixture for topping. Add lemon rind, allspice, baking powder and salt to
remaining mixture. Add mixture of egg yolks and milk; beat until smooth. Fold
in stiffly beaten egg whites gently. Pour into greased and floured pan. Later
blueberries and reserved crumb mixture over top. Bake for 40 minutes or until
golden brown.
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