3 tbsp. shortening
1 egg
2 tsp. baking powder
1 c. milk
1 c. sugar
1 3/4 c. sifted flour
1/2 tsp. salt
1 1/2 c. blueberries or 1 can drained blueberries

Cream shortening and sugar. Beat in eggs. Sift flour, salt and baking powder. Add alternately with milk. Sprinkle drained, washed blueberries with a little flour (prevents sinking) and stir into batter.

Pour into greased and lightly floured 7"x11" pan. Sprinkle with topping and bake in 350 degree oven until cake is done; about 40 minutes. You can also use 2 (8") pans and bake for 25 minutes. It will also make 16 cupcakes.

Grease pan or use cupcake papers. Put in mixture, then topping. Bake at 350 degrees for 20 to 25 minutes.

STREUSEL TOPPING:

1/2 c. sifted flour
2 tbsp. soft butter
1/2 c. sugar
1 tsp. cinnamon

Mix together with hand until well crumbly. Sprinkle over top of cake batter.