4 c. flour (slightly more for high altitude)
1.5 c. sugar (slightly less for low altitude)
4 t. baking powder
1.5 t salt
1/2 c melted margarine
1.5 c + 3 T milk
2 eggs
4 c fresh or frozen blueberries
Topping:
Mix 1/2 c sugar, 2/3 c flour, 1 t cinnamon & 1/2 c softened margarine
Heat oven to 375*. Grease two 9" layer cake pans. Mix all ingredients except topping & blueberries. Beat vigorously 1/2 minute. Carefully stir in blueberries. Spread half the batter in each pan; sprinkle topping on batter in each pan. Bake 45 min.
Serve warm or cool, wrap and freeze up to 3 months.
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