from Hartford Courant Bicentennial Cookbook; I usually double, using a 9 x 13 pan.
3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
2 c flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries
Streusel Topping:
1/2 c sugar
1/3 c flour
1/4 c soft butter
3/4 tsp cinnamon
1/2 c chopped walnuts or pecans
Wash blueberries and pat dry on paper towel (I use frozen - just add to batter frozen). Cream the sugar and shortening until fluffy; beat in egg. Sift flour, baking powder and salt together. Add dry ingredients to creamed mixture alternately with milk. Fold in blueberries.
Spoon batter into a greased and floured 9 inch square pan and spread evenly. Combine the sugar, flour, butter and cinnamon until well blended (use your fingers or pastry blender.) Sprinkle this streusel mixture over batter. Top with chopped nuts. Bake in a preheated 375 degree oven for 45 - 50 minutes.
