3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries, fresh or frozen and thawed
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Preheat oven to 375*F (190*C). Grease one 8 x 8-inch baking pan.
With electric mixer, cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into prepared baking pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle evenly over cake batter. Bake for 25 to 30 minutes or until tested done when wooden pick inserted in center comes out clean.
Serves 6 to 8.