2 c. all-purpose flour
1 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
1/2 c. shortening
2 eggs
1 c. milk
2 c. fresh or frozen blueberries
1-1/3 c. flaked coconut

In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly. In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour the batter into two greased 9 inch round baking pans. Sprinkle with coconut.

Bake at 375°F for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.