PASTRY:

1/2 lb. butter
1 c. sugar
3 c. flour
2 eggs
1 1/2 tsp. baking powder
Dash of salt

BLUEBERRY FILLING:

1 qt. fresh blueberries
1/2 c. sugar
1 tbsp. lemon juice

Cream butter and sugar in mixer. Add remaining pastry ingredients and mix. Crumble 2/3 of the mixture on the bottom of an 8x8 inch Pyrex dish. Reserve the rest for the topping.

Combine blueberries, sugar, and lemon juice in a saucepan. Bring to boil. Simmer 5 minutes. Cool. Pour cooled blueberries over crumbled pastry. Top with remaining pastry. Bake at 350 degrees for 35-40 minutes. Serve with ice cream or whipped cream. Serves 6-8.