2 c. flour
1 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
2 eggs, beaten
1 c. milk
1 1/2 c. cultivated blueberries
1 c. (1 1/3 c. flaked) coconut

Mix and sift flour, sugar, baking powder and salt. Cut in shortening with knives or with a pastry blender. Combine eggs and milk and stir into dry ingredients.

Fold in blueberries. Divide between two greased 9-inch layer cake pans. Sprinkle coconut evenly over tops. Bake at 375 degrees for 25 minutes.