This moist cake, dense with blueberries, forms a lovely crackly-sugary top as it bakes. It's reminiscent of blueberry streusel coffeecake.

3/4	cup	vegetable shortening
2 1/4	cups	granulated sugar
3		eggs
3/4	cup	sour milk* - buttermilk or yogurt
3 1/4	cups	King Arthur Unbleached All-Purpose Flour
3/4	teaspoon	baking soda
1	teaspoon	salt
3	cups	blueberries, fresh or frozen

• *Sour milk is easily prepared by stirring 1 tablespoon of white vinegar or lemon juice into 1 cup of milk, then waiting 5 minutes; the milk will "clabber" (look curdled).
• In a medium-sized mixing bowl, cream together the sugar and shortening till smooth. Beat in the eggs one at a time, beating well after each addition.
• Stir in the milk, buttermilk or yogurt, beating till well-blended.
• Sift together the flour, soda and salt, and add to the wet ingredients. Mix well, and stir in the blueberries.
• Turn the batter into a greased and floured 9 x 13-inch pan. Bake the cake in a preheated 350°F oven for 50 to 60 minutes, or until it tests done. Remove the cake from the oven, and cool it on a wire rack.

  Yield: 24 servings