Blueberry  Buckle

(Doubles for hot bread or cake - a colonial hand-down)
TOPPING                        BATTER

1/3 cup sugar                    2 cups All Purpose Flour
1/3 cup flour                     1/2 teaspoon salt
1/2 teaspoon cinnamon       3 teaspoons baking powder
1/4 cup butter                    1/2 cup shortening
                                        1/2 cup sugar
                                        1 egg, beaten
                                        1/2 cup milk
                                        2 teaspoons lemon juice
                                        2cups  blueberries

Grease 9x9x2" baking pan, line bottom with waxed paper; grease paper.  Start oven 10 min. before baking; set to 350 F.. Combine first four ingredients and cut in with pastry blender until crumbly.  Sift flour, measure, resift 3 times with salt and baking powder.  Cream shortening and the 1/2 cup sugar in a 3 qt. mixing bowl until light,  add egg and beat until smooth and fluffy.  Add dry ingredients and milk alternately in 3 portions, beating well after each.  Pour into prepared pan.  Add lemon juice to blueberries and scatter overtop of batter.  Sprinkle sugar-cinnamon mixture over top of berries.  Place in heated oven.  Bake 1 hour or until cake test done.  Remove to cake  rack to cool in pan 10 min.,  then turn out on rack and turn right-side up.  Serve warm or cold - 9 servings