3/4 c. sugar
1/4 c. shortening
1 egg
1/2 c. milk
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 c. well-drained blueberries

CRUMB MIXTURE:

Combine and blend until crumbly: 1/3 c. sifted flour 1/2 tsp. cinnamon 1/4 c. soft butter

Blend sugar and shortening on MEDIUM speed. Add milk and egg. Reduce speed to LOW. Add flour, baking powder and salt sifted together. Mix only until all flour has been moistened. Fold in blueberries. Spread batter in greased and floured 9 inch square pan. Sprinkle Crumb Mixture over batter. Bake at 350 degrees for 25 to 30 minutes. Also makes about 2 dozen muffins, if preferred.

NOTE: I spread my berries on wax paper and sprinkle a LITTLE flour over them which keeps them from all going to the bottom of the cake. Also if berries are the big cultivated berries, a full pint is a little much.