In deep fryer, heat oil to 375 °F. In small bowl combine flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and allspice. Mix well and set aside. In small bowl, beat egg yolks with lemon juice and 1 teaspoon oil at medium speed. Beat in milk until blended. Gradually add flour mixture, beating until smooth. Set aside. In another small bowl, beat egg whites at high speed until stiff. Fold into batter. Fold in blueberries. Drop 2 or 3 large spoonsful of batter at a time into hot oil. Cook, turning as necessary, until fritters are puffed and outside is crisp and brown, about 5 minutes. (Do not undercook. Fritters will brown quickly at first but need additional cooking for centers to cook and puff.) Remove from oil with slotted spoon and drain on paper towels. Repeat with rest of batter. Sift confectioners’ sugar over fritters to garnish. Serve with whipped cream and jam. Yield: 10 to 12.