BLUEBERRY UPSIDE DOWN CAKE

TOPPING:

2 C. FRESH BLUEBERRIES 2 TBSP. FLOUR

3/4 CUPS SUGAR 2 TBSP. LEMON JUICE

BATTER:

1/2 CUP VEGETABLE SHORTENING 1 TSP. SALT

1 CUP SUGAR 3/4 CUP MILK

1-1/2 CUP COARSLEY CHOPPED PECANS 3 EGGS

GRATED RIND OF 1 ORANGE

2 CUPS FLOUR

3 TSP. BAKING POWDER

Combine all topping ingredients together. Spread mixture in the

bottom of a greased 10x10x2 inch baking pan. Thoroughly cream

shortening and sugar. Add eggs, one at a time, beating after each

addition. Sift together flour, baking powder and salt. Alternately

add dry ingredients and milk, beginning and ending with the dry

ingredients. Fold in nuts and orange rind. Pour batter over

topping. Bake at 350 degrees for 45 minutes. Loosen edges

and invert on a platter while still hot. Sprinkle with powdered sugar,

if desired. Serve warm.

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