BLUEBERRY BUCKLE

¾ CUP SUGAR

¼ CUP SOFT SHORTENING

1  EGG

½ CUP APPLE JUICE

2  CUPS SIFTED FLOUR

2  TSP BAKING POWDER

½ TSP SALT

2  CUPS BLUEBERRIES

CRUMB TOPPING:

½ CUP SUGAR

½ CUP FLOUR

½ TSP CINNAMON (OR MORE)

¼ CUP SOFT MARGARINE

MIX THE SUGAR, SHORTENING AND EGG THOROUGHLY. STIR IN APPLE JUICE

SIFT TOGETHER FLOUR, BAKING POWER AND SALT AND STIR INTO BATTER

CAREFULLY BLEND IN THE BLUEBERRIES

SPREAD BATTER IN GREASED 10X12 OR 9X13 PAN

MIX CRUMB TOPPING AND SPREAD OVER BATTER

BAKE AT 350 DEGREES FOR APPROX. 30 MINUTES