LEMOINE FAMILY RECIPES
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BLUEBERRY COFFEE CAKE - Dexie Dunham

4 eggs, separated 2+ cups sugar, divided 1 cup shortening 2 tsp vanilla 1/2 tsp salt 2 tsp baking powder 3 cups flour 3 cups blueberries 2/3 cup milk 1 tsp cinnamon mixed with 1/3 c sugar

Beat 4 egg whites, beat in 1/2 cup sugar and set aside. Cream shortening and 1-1/2 cup sugar, vanilla, salt, baking powder, and 4 egg yolks. Alternating add the flour and milk. Fold in the egg whites and blueberries. Grease a bundt pan and sprinkle with cinnamon/sugar before adding batter. Can also be made in 9x13 pan or muffin tins. Bake at 350 degrees for 35 to 45 minutes or 25 minutes for cupcakes.