Blueberry Carry-Cake

Delicious! I will make again

(From the Prize Winning Blueberry Recipes from the North American Blueberry Council cookbook)

3 cups all-purpose flour3 tsp baking powder1 tsp salt3/4 cup sugar1 tsp ground nutmeg1-1/2 tsp ground cinnamon1/2 cup vegetable shortening3 eggs1 cup milk1 tsp vanilla extract3 cups fresh or dry-pack frozen blueberries, or 2 cans blueberries, well drained

Streusel Topping:
3/4 cup all-purpose flour3/4 cup quick cooking oatmeal3/4 cup firmly packed light brown sugar1/2 cup butter or margarine
Combine flour, baking powder, salt, sugar, spices. Cut in shortening until particles are very fine. Add eggs, milk and vanilla. Beat until batter is smooth and thick. Spread batter into a greased 13x9x2-inch pan. Sprinkle blueberries over top of batter. Combine streusel ingredients and mix until crumbly. Sprinkle crumbs over the blueberries. Bake in a preheated moderate oven (350 F.) for 40 to 45 minutes or until firm to the touch. Cool in pan and then wrap to take to the picnic.Tip: I lightly pressed the blueberries into the batter. I baked this for 50 minutes, here in Indiana.