1/2 c. Crisco
1 stick butter
1 1/2 c. sugar
4 eggs
3 tsp. baking powder
3 c. flour
1 tsp. vanilla
1 can blueberry or cherry pie filling

CRUMB TOPPING:

1 c. flour
1/2 c. butter
3 tbsp. sugar

Beat the Crisco, butter, and sugar. Add eggs and beat. Mix in dry ingredients and vanilla. Pour half of batter into a greased 15 x 10 x 2 inch pan. Flour hands and pat batter down. Add one can of filling and then add remaining batter and crumb topping. Pat down again. Bake at 375 degrees for 30 minutes. Good cake for dessert or for a breakfast coffee cake.