1 pt. blueberries, rinsed and drained
1/2 c. sugar
2 tbsp. lemon juice
4 tbsp. butter
1 tsp. vanilla
1 egg
1/2 c. sugar
1 1/4 c. flour
1 tsp. baking powder
1/8 tsp. salt
1/2 c. buttermilk or milk
1 unbaked 9 inch pie shell

Preheat oven to 375 degrees. Mix in medium saucepan the blueberries, 1/2 cup sugar and lemon juice. Cook over medium heat, stirring frequently, until sugar dissolves and mixture simmers. Remove from heat and set aside to cool to luke warm. Cream butter, sugar (1/2 cup) and vanilla until blended. Stir in egg and beat until light and fluffy. Thoroughly combine flour, baking powder and salt in medium mixing bowl. Add half flour mixture and half buttermilk to butter and sugar mixture, beat gently until smooth. Add remaining flour and remaining buttermilk, continue beating until smooth. Fold in cooled blueberries just enough for marbled effect. Place pie shell in pie pan on cookie sheet. Pour batter into unbaked shell. (It will be very full!) Bake at 375 degrees for 50 to 55 minutes or until wooden pick comes out clean. Cool slightly and serve.