SAUCE:

1 (10 inch) unbaked pie shell
2 c. blueberries
2 tbsp. water
1 tbsp. lemon juice

Put blueberries, water and lemon juice in a saucepan simmering until sugar is dissolved. Set aside to cool.

CAKE:

1/4 c. butter
3/4 c. sugar
1 egg
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla

Cream butter, sugar together in a bowl. Add egg, beating well. Sift dry ingredients and add to cream mixture alternating with milk and vanilla. Pour into unbaked pie shell. Pour sauce over top of cake mixture. Bake at 375 degrees for 35 minutes or until cake is done.

NOTE: Frozen blueberries can be used but omit water.

(Lehighton)