Ingredients

2 cups fresh or frozen blueberries
1/4 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
Batter:
1/2 cup vegetable shortening
1 cup sugar
3 eggs
2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
1-1/2 cups coarsly chopped nuts
Grated rind of 1 orange.
 

Preparation
    

  Combine blueberries, sugar, flour and lemon juice.  
Spread mixture in greased 8x12 inch or 10x10 inch pan.  
Cream shortening and gradually beat in sugar.  Beat in eggs
one at a time.  Sift 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 blueberries.  Bake in a preheated
oven at 350 for 45 minutes or until cake feels firm to 
touch.  Invert on platter while still hot.  Serve warm,
sprinkled with confectioners' sugar.