TOPPING:

1/2 c. brown sugar
1/2 c. coconut or chopped walnuts
1 tbsp. melted butter
1 tsp. cinnamon

Mix topping until crumble, set aside.

1 1/2 c. packed brown sugar
1/2 c. shortening
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. dairy sour cream
1 tsp. vanilla
1 1/2 c. fresh or frozen blueberries
1/2 c. coconut or walnuts

Cream sugar, shortening and eggs until fluffy. Thoroughly stir together flour, soda, salt and add to creamed mixture alternating with sour cream. Then add vanilla. Stir in coconut and berries. Pour into greased and floured 13 x 9 inch pan. Sprinkle with topping. Bake at 350 degrees for 45 to 50 minutes. If using glass dish, cook longer.