2 c. blueberries
Juice of 1/2 lemon
3/4 c. sugar
3 tbsp. butter
1/2 c. milk
1 c. flour
1 tsp. baking powder
Dash of salt

TOPPING:

1/2 tsp. salt
1 c. sugar
1 tbsp. cornstarch

Preheat oven to 375 degrees. Line a well greased 8 x 8 x 2 inch pan with blueberries. Sprinkle with lemon juice. Set aside. Cream sugar and butter; add milk alternately with flour, baking powder and salt. Pour over blueberries. Combine topping ingredients and sprinkle evenly over top of cake. Pour 1 cup boiling water over all and do not stir. Bake 1 hour.