Blueberry Crumb Cake

CAKE:

1 cup sugar

1/2 vegetable shortening

2 eggs, beaten

1 cup milk

2 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

1 1/2 cups blueberries, fresh or frozen

TOPPING:

1 cup sugar

1/2 cup all purpose flour

1/4 cup butter melted

Coat 13x9 inch pan with nonstick spray. Sift together flour, sugar, baking posder and salt. Using a pastry cutter or two knives, cut in shortening.

Combine milk and eggs; beat until mixed. Add to dry ingredients. Mix lightly. Fold in berries. Spread in pan. cover and refrigerate overnight.

THE NEXT DAY:

Preheat oven to 375 degrees. To prepare topping, combine sugar, flour and butter in a small bowl. Mix until crumbly. Spread over batter. Bake uncovered, about 25 minutes, until a cake tester inserted into the center comes out clean and topping is lightly browned. Serves 12