Blueberry Buckle

From the kitchen of: Dawn Corbin
1/3 c. shortening
1¼ c. sugar
2 eggs
1¼ c. milk
3 c. flour
3 tsp. baking powder
¾ tsp. salt
3 c. blueberries or 1 (12 oz.) bag frozen blueberries

Topping:
½ stick margarine
1/3 c. flour
½ c. sugar
½ c. brown sugar
½ tsp. cinamon

Heat oven to 375ºF. Grease 13x9 inch pan or 24 muffin cups.

In mixer, cream shortening, 1¼ cups sugar, and eggs. Add milk; stir gently. Add flour, baking powder, and salt. Mix on medium-high speed for 2 minutes. Fold in blueberries. Put in pan.

Mix topping ingredients with fork until crumbly. Sprinkle on top of batter. Bake 9x13 inch pan for 45-50 minutes. Bake muffins for 25-30 minutes. Check with toothpick or cake tester.