2 c. enriched flour
1 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
2 eggs, beaten
1 c. milk
1 1/2 c. cultivated blueberries
1 can or 1 1/3 c. flaked coconut

Sift together flour, sugar, baking powder and salt. Cut in shortening with 2 knives or pastry blender. Combine eggs and milk; stir in dry ingredients. Fold in blueberries. Divide batter between 2 greased 9 inch layer cake pans. Sprinkle coconut evenly over tops. Bake at 375 degrees for 25 minutes.