Blueberry Buckle

2 cups flour

3/4 cup sugar

2 1/2 tsp baking powder

3/4 tsp salt

1/2 cup shortening

3/4 cup milk

1 egg

2 cups blueberries

Topping:

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup butter

Mix the 2 cups flour, 3/4 cups sugar, baking powder, salt, shortening and milk together until

well blended. Fold in the berries. Pour half the batter into a greased and floured bundt pan.

Sprinkle on 1/2 of the topping. Pour in remaining batter and top with the rest of the topping. Bake

in a 375 degree oven for 45-50 oven until a toothpick inserted in the cake, comes out clean.

Cool the pan on a wire rack for 15 minutes, before inverting onto a serving plate. Serve warm

or cold.