CAKE:

2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 c. shortening
3/4 c. milk
1 egg
2 c. fresh or frozen blueberries, thawed and drained

For cake - Heat oven to 375 degrees. Grease square (9 x 9 x 2 inch) pan or 9 x 1 1/2 inch round pan. Blend flour, sugar, baking powder, salt, shortening, milk, egg; beat 30 seconds. Stir in blueberries. Spread butter in pan; sprinkle with crumb topping. Bake 45-50 minutes or until wooden pick inserted in center comes out clean. Drizzle with glaze. Serve warm. 9 servings.

CRUMB TOPPING:

1/2 c. sugar
1/3 c. flour
1/2 tsp. ground cinnamon
1/4 c. softened butter, softened

For crumb topping - Mix all above ingredients until crumbly.

GLAZE:

1/2 c. powdered sugar
1/4 tsp. vanilla
1 1/2 to 2 tsp. hot water

For glaze - Mix all ingredients until drizzling consistency.