Instructions: Cake: Blend flour, sugar, baking powder, salt & shortening. Add milk & mix on low speed until moistened. Add egg whites & almond extract. Beat for 2 minutes at medium speed. Fold in blueberries. Pour into a greased 15 x 10 jelly roll pan. Bake at 350F for 23-33 minutes or until a pick inserted in center comes out clean (mine only needed the 23 minutes). Cool completely.

Frosting: Combine powdered sugar, margarine & enough cherry liquid (3 - 5 tbsp) until frosting is of desired consistency. Fold in cherries. Spread over cooled bars.

NOTES : I substituted 1/2 cup of Egg Beaters for the egg whites.

I just finished making these so thought Id share. The bar is actually more cake-like but it makes plenty for picnics & looks very pretty. The frosting calls for 3-5 tbsp liquid. I usually need just a bit above the 3 tbsp so start with that & check the consistency.

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