This homey dessert can be made with blueberries or raspberries instead.
1/2 cup shortening
1 cup granulated (white) sugar, divided
1 large egg, beaten
2 1/2 cups all-purpose flour, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
Preheat oven to 350°F (177°C). Grease a 9-inch square baking dish.
In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
Spread into prepared baking dish. Toss the blackberries with lemon juice; sprinkle over batter.
In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.
Bake, uncovered, for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
If using frozen raspberries, do not thaw before adding to batter.