This light and delicious blueberry cake is quick and easy to make, and it is different from most blueberry cakes because the blueberries are baked inside the cake instead of added as a topping after the cake is baked. This cake also freezes well.
1/4 cup shortening (I use butter)
1/2 cup granulated sugar
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 cup blueberries
Cream shortening and sugar until the mixture is very light and creamy. Add the egg and beat well. Sift the dry ingredients or mix them together with a whisk. Add the dry ingredients and milk all at once to the creamed shortening and egg mixture and mix again until everything is well-blended. Stir in the blueberries. Bake in a greased and floured 8-inch square pan at 350°F for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack, then remove the cake from the pan.