|Butter/Shortening||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Blueberries||1 1⁄2 Cup (24 tbs)|
Cream butter, 1 1/2 cups sugar and eggs until fluffy.
Sift flour, baking powder, salt and nutmeg together; add to creamed mixture alternately with milk.
Fold in blueberries; spoon batter into 9 x 9 x 2-inch cake pan.
Sprinkle with sugar.
Bake in 400-degree oven for about 35 minutes until cake tests done.