Additional shortening and flour to prepare the baking pan
For the topping
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter
Preheat the oven to 375 degrees.
In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended. Then add the milk and mix again until blended.
In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.
Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
To make the topping, combine the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – just adjust the cooking time accordingly.
Serve warm or cold, plain or with vanilla ice cream or whipped cream.
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