Blueberry Cake with topping

Recipe from Patty's sorority sister D.Z. Cook (1953) Fresh blueberries should be used but canned or frozen can be substituted. Be sure to drain and rinse well as you don't want the sauce colored. Remember blueberris go on top of batter, then topping.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream shortening and sugar. Add egg & beat well.

Step 2

Mix dry ingredients (flour, baking powder, salt)

Step 3

Alternate milk and dry ingredients into the mixture. Add vanilla.

Step 4

Pour into a greased pan.

Step 5

Sprinkle the top of the batter with blueberries.

Step 6

The topping ingredients should be mixed like a pie crust. Cover the blueberries.

Step 7

Bake in oven at 375 degrees for 30 minutes.

Step 8

Cur while warm into small squares and serve with ice cream and the sauce.

Step 9

Mix all together except lemon juice and berries. Cook until thick and add last lemon juice and blueberries.