3/4 c. butter, softened
1 c. sugar
4 eggs
2 tsp. lemon juice
1 3/4 c. all-purpose flour
2 tsp. baking powder
2 c. fresh blueberries
2 tsp. lemon juice
Almond Topping

Cream softened butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Next, stir in 2 teaspoons lemon juice.

Combine flour and baking powder; stir into creamed mixture, mixing well.

Spread batter evenly in a greased and floured 9x13x2 inch glass baking dish; sprinkle with blueberries and 2 teaspoons lemon juice. Sprinkle with Almond Topping. Bake at 325 degrees for 40 to 45 minutes. Makes 15 servings.

ALMOND TOPPING:

1 c. all-purpose flour
1/4 c. sugar
1/2 c. slivered almonds, toasted
1/4 c. butter

Combine flour, sugar and almonds; cut in butter until mixture resembles coarse meal. Makes about 1 1/2 cups.