1/4 c. butter
3/4 c. sugar
1 egg
1 tbsp. lemon juice
1 tsp. grated lemon rind
2 c. flour, sifted
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 c. blueberries

BLUEBERRY TOPPING:

1/4 c. sugar
1 tbsp. cornstarch
1/8 tsp. cinnamon
1/4 c. water
1 tsp. lemon juice
1 c. blueberries, divided

Cream butter and sugar until light and fluffy. Beat in egg, lemon juice and rind. Add sifted dry ingredients alternately with milk. Gently fold in blueberries.

Spread dough into greased and floured 9" square pan. Bake at 375 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. In small saucepan, combine topping ingredients, reserving 1/2 cup blueberries. Cook, stirring until thickened. Spread hot topping over warm cake. Use reserved blueberries for top decoration. Serve warm with ice cream or cream. Makes 8 servings.