1/4 c. of soft shortening
1 egg
2 tsp. of baking powder
1/2 c. of milk
3/4 c. of sugar
1 1/2 c. of sifted flour
1/2 tsp. of salt
2 c. blueberries

Cream shortening, sugar and eggs together until light and fluffy. Sift together the flour, baking powder and salt and add to creamed mixture alternately with the milk, beating well after each addition. Fold in blueberries and turn batter into a greased and floured 9 inch square pan. Sprinkle with topping and bake at 375 degrees for about 45 to 50 minutes. Serve plain or with whipped cream. Makes about 9 servings.

CRUMB TOPPING:

1/2 c. sugar
1/2 tsp. cinnamon
1/3 c. flour
1/4 c. soft butter

Blend sugar, flour, cinnamon and butter thoroughly. Sprinkle on top of blueberry dessert.