1/2 c. fresh or dry-pack frozen blueberries
1/4 c. Crisco shortening
3/4 c. sugar
1 egg, slightly beaten
1/2 tsp. lemon extract
1 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
1/4 c. milk
1 doz. lg. flat bottom cones

Preheat oven to 350 degrees. Rinse and drain blueberries and let dry on paper towel. Cream shortening and sugar. Add egg and lemon extract; mix well. Combine flour, baking powder and salt. Add to egg mixture alternately with milk. Mix thoroughly; carefully fold in blueberries. Divide batter into cones; set cones in muffin cups. Bake at 350 degrees for 30-35 minutes. Cool, frost and decorate. Makes 12 cone cakes.