1/3 c. shortening
2 c. flour
2 tsp. baking powder
1 c. blueberries
1/4 tsp. salt
1 c. sugar
3/4 c. milk
1 egg

Stir the shortening to soften. Add flour, which has been softed with the baking powder, salt and sugar. Mix well. Add milk. Beat vigorously at least two minutes. Add eggs. Beat one minute. Stir in blueberries carefully. Pour into greased 8 x 8 x 2 cake pan. Bake in moderate oven (350 degrees) for about 50 minutes.

LEMON SAUCE:

1/4 c. sugar
1 tbsp. corn starch
1 c. water
dash of salt
3 tbsp lemon juice
1 tsp. lemon rind
1 tsp. butter

Mix together the sugar, cornstarch and salt. Stir in the water and lemon juice until mixture is smooth. Add grated lemon rind. Cook over moderate heat until thick and clear. Stir often. Remove from heat and add butter, stir until melted. This can also be used to dress up pound cake or any other plain desserts. Fresh or frozen blueberries may be used for this cake. Be sure to drain the berries before using in the cake mixture. Remove any old berries and stems from fresh berries.