3 c. blueberries
4 tsp. cinnamon
2 c. sugar
3 c. flour
1 tbsp. baking powder
1 tsp. salt
1/2 lb. sweet butter, melted
4 eggs, beaten
1/4 c. fresh lemon juice
1 tbsp. vanilla

Combine fruit, 1 cup of sugar and cinnamon; set aside. Combine flour, 1 cup of sugar, baking powder, and salt in a large bowl. Make a "well" in the center of the ingredients and pour in the butter, eggs, lemon juice, and vanilla. Beat with a wooden spoon until well blended. Pour a small amount of batter into a 10 inch angel food or bundt pan. Mix fruit into the remaining batter and pour into pan. Bake at 375 degrees for 1 to 1 1/2 hours (until cake tests done). Cover top with foil if it becomes too brown while baking.

Peeled apples or peaches may be substituted for blueberries.