1 cup sugar
3/4 cup shortening or margarine
1 tsp vanilla
1 cup milk
3 cups flour
1 tbsp baking prowder
1 tsp salt
2 cups blueberries (or more if desired). If frozen coat with flour.
Mix first 4 ingredients.
Alternatley add dry ingredients and milk until well blended. Mixture will be quite thick.
Stir in blueberries.
Spread in 9 x 13 inch greased pan (preferable dark brown pan) and bake for 50-60 minutes at 350 F until golden brown and toothpick inserted in cake comes out clean.
Cool in pan.
1 3/4 cups brown sugar
1/4 to 1/2 cup butter
1/4 tsp salt
Bring to a boil and cook until dark brown.
Add 2 1/2 cups hot water Mix well.
3 tbsp cornstarch and 3 tbsp cold water
Remove from heat and add 1 tsp vanilla
Serve warm over cake.
This is my grandmother Robichaud's recipe. Very tasty any time of the year!!