Blueberry Buckle Coffeecake

1/2 C shortening
1 C sugar, divided
1 egg
2 1/2 C flour, divided
2 1/2 tsp baking pwd
1/2 tsp salt
1/2 C milk
2 C blueberries
2 tsp lemon juice
1/2 tsp ground cinnamon
1/4 cold butter
1/2 C sugar.

Cream shortening and 1/2 C sugar. Add egg and mix well. Combine 2 C flour, baking powder and salt; add to creamed mixture alternating with the milk. Spread onto greased 9in square baking pan. Toss blueberries with lemon juice; sprinkle over batter. In small bowl, combine cinnamon with remaining sugar and flour; cut in butter until mixture is crumbly. Sprinkle over berries. Bake at 350 for 60-65 minutes. Note: It's hard to test for doneness with the moist topping. Instead of testing with a toothpick, look at the sides of the pan. If the cake has pulled away from the sides, it's done.