Blueberry Sheet Cake
Purchase fresh blueberries in season. Spread them in a single layer on a baking sheet and freeze. When frozen, seal them in plastic bags for economical, tasty blueberries all year.
1/4 cup shortening
1 cup sugar, divided
2 eggs, beaten
2/3 cup milk
2 1/4 cup all-purpose flour, divided
2 tsp baking powder
1/2 tsp salt
2 cup fresh or frozen blueberries
1/2 cup chopped walnuts
Preheat oven to 350°F. Beat shortening and 3/4 cup sugar in a large bowl until light and fluffy. Beat in egg and milk.
Mix 2 cups flour, baking powder and salt in a small bowl. Add to creamed mixture gradually, beating well.
Sprinkle blueberries with remaining flour and toss gently until coated. Fold blueberries into batter. Pour into greased and floured 7x11-inch cake pan.
Toss walnuts with remaining sugar. Sprinkle over top. Bake for 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cake will be less likely to stick to the bottom of the pan if you place the pan on a wet kitchen towel immediately after removing it from the oven. Let it cool for 5 to 10 minutes before slicing.