From the 1950 Betty Crocker cookbook
¾ cup sugar
½ cup softened butter
Cream shortening and sugar; add egg and beat until light and fluffy. Set aside.
Sift together and set aside:
2 cups flour (reserve 2 tablespoons to toss with blueberries)
2 ½ tsp. baking powder
¼ tsp salt
½ cup milk
2 cups flash frozen fresh blueberries (if they aren’t frozen they get mushy when you mix them in the very stiff batter)
Using a mixer, alternately add flour mixture and milk to the creamed butter, beginning and ending with dry ingredients.
Toss the reserved 2 T flour with the blueberries. Using a wooden spoon, carefully fold blueberries into stiff batter. Spread in 9” greased pan or use 4 small loaf pans. I line the small pans with foil first and they come out of the pan easily. Sprinkle with crumb topping.
Crumb Topping – mix together with fork
½ cup sugar
½ cup flour
½ tsp cinnamon
¼ cup softened butter
For 9 “ pan, bake at 350 for 50-60 minutes checking at 40 minutes to see if you need to put a tent foil over it to slow browning. For smaller pans, bake about 40 minutes, and check at 30 minutes to cover with foil, if needed. Check for doneness with a toothpick in center of pan. When toothpick shows crumbs or comes out clean, breads are done.
Delicious warm or at room temperature. Freezes well.