Blueberry Dutch Cake

BLUEBERRY DUTCH CAKE
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1 1/2 pt. fresh or frozen blueberries


PASTRY:

1 1/2 c. flour
1/2 tsp. salt
1/2 c. salad oil
2 tbsp. milk
1 tsp. sugar


TOPPING:

3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. butter

Topping: Mix sugar, flour and salt. Cut butter into dry mix
until crumbly.

Preheat oven to 425 degrees. Combine flour, salt and sugar
in bowl. Pour oil and milk into a measuring cup and whip
with fork until combined. Pour all at once over dry
mixture. Mix with fork until dampened.

Turn into 8 x 8 inch pan (ungreased). Pat over the bottom
and push dough up 1 inch on each side. Arrange berries on
pastry. Sprinkle topping over all. Bake 1/2 hour. Push
topping into berries with fork. Return to oven to bake 15
minutes more.