In many parts of the country, May signals the beginning of blueberry season. Celebrate May's bounty with this delicious cake! Perfect for afternoon tea or a picnic! 

4 cage-free eggs, separated

2 cups Billington's Milled Golden Cane Sugar or Wholesome Sweeteners Organic Fair Trade Sugar

1 cup solid shortening

1/2 teaspoon salt

2 teaspoons vanilla

3 cups flour

3 cups blueberries

2 teaspoons baking powder

2/3 cup milk

Billington's Demerara Sugar or Wholesome Sweeteners Organic Turbinado, for sprinkling

Whipped cream or whipped topping, optional

Beat egg whites with 1/2 cup sugar in medium mixing bowl until mixture forms stiff, shiny peaks.  Set aside.

Cream shortening in a large mixing bowl.  Add salt and vanilla.  Gradually add remaining 1 1/2 cup sugar.  Add egg yolks and beat until light and creamy.

Take a small amount of the flour and toss with the blueberries (so they do not go to bottom).  Add remaining dry ingredients alternately with milk.  Fold in the egg whites and blueberries.  Pour batter into a greased 9x13-inch baking pan.  Sprinkle to of batter lightly with demerara sugar.  Bake in preheated 350 degree oven approximately 50-60 minutes.