Blueberry Buckle

2 c all-purpose flour 2 1/2 tsp baking powder 1/4 tsp salt
1/2 c shortening 3/4 c sugar 1 egg
1/2 c milk 2 c fresh/frozen blueberries
1/2 c all-purpose flour 1/2 c sugar 1/2 tsp ground cinnamon
1/4 c butter or margarine (oleo)

1. Grease bottom and 1/2 inch up sides of a 9x9x2 inch or 8x8x2 inch baking pan set aside.
In a medium bowl combine the 2 cups flour, baking powder, and salt set aside.
2. In a medium mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add the 1/4 cup sugar. Beat on medium to high speed until light and fluffy. Add egg beat well. Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with Blueberries . In another bowl combine the 1/2
cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender (or fork) cut in butter until mixture resembles course crumbs, sprinkle over blueberries.
BAKE; in a 350 oven for 50 to 60 minutes or until golden. Serve warm.
Raspberry Buckle Prepare as above except substitute fresh or frozen raspberries for blueberries