1/4 c. butter
1/2 c. sugar
1 egg
1/4 tsp. grated fresh lemon rind
4 tsp. fresh lemon juice
1 c. unsifted flour all purpose
1 tsp. baking powder
1/4 tsp. salt
1/4 c. milk
2 c. (1 pt.) fresh blueberries, washed

In small bowl, cream butter and sugar. Beat in egg, rind and lemon juice. Mix flour, baking powder and salt. Blend into creamed mixture alternately with milk. Turn into greased 9 x 9 x 2 baking pan. Sprinkle blueberries over batter. Then sprinkle topping over blueberries. Bake in 375 degree oven 60 to 65 minutes or until cake tester comes out clean. Serve warm, plain or with whipped cream of lemon sauce. Yield: 8 servings.

TOPPING:

1/2 c. sugar
1/3 c. flour
1/4 tsp. grated fresh rind
1/4 c. butter

In small bowl mix sugar, flour and rind. Cut in butter until mixture resembles coarse crumbs. Sprinkle over blueberries. Really Super!!