2 c. enriched flour
1 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
2 eggs
1 c. milk
1 pt. blueberries

Cut together sugar and shortening. Sift together flour, baking powder, and salt. Combine eggs and milk. Stir together all ingredients and fold in blueberries. Pour batter into a greased and floured 9x13 inch pan. Sprinkle with topping.

TOPPING FOR BLUEBERRY BRUNCH CAKE:

2/3 c. sugar
1/2 c. flour
2 tsp. cinnamon
6 tsp. butter
1 c. flaked coconut

Mix together all ingredients until crumbly in texture. Sprinkle on top of cake batter before baking. Bake at 375 degrees for 25 to 30 minutes.