3 c. flour
4 tsp. baking powder
1 tsp. salt
2 c. sugar
1 c. shortening
2 eggs
1 c. milk
3 c. blueberries
4 tbsp. flour
2 tbsp. sugar

Sift together flour, baking powder, salt. In another bowl blend sugar and shortening. Beat eggs into sugar mixture. Add flour mixture to egg mixture, alternately with milk.

In another bowl, combine blueberries, 4 tablespoons flour and 2 tablespoons sugar. Fold (GENTLY) blueberries into cake. DO NOT mix until purple. Grease 9 x 13 inch rectangular pan. Bake at 350 degrees for 45 to 50 minutes.

LEMON SAUCE:

1 1/2 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
3/4 c. cold water
1 1/2 c. boiling water
1/2 c. + 1 tbsp. FRESH lemon juice
3 tsp. lemon rind
1 1/2 tsp. vanilla
6 tbsp. butter

Combine sugar, cornstarch and salt in saucepan on stove. Gradually stir in cold water. Gradually stir in boiling water. Cook on low heat 2 to 3 minutes. Remove from heat. Stir in lemon juice, rind, vanilla and butter. Wonderful sauce on crepes, cakes or any dessert!