This handwritten recipe card was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

Blueberry Crackle Cake

1/2 c. shortening
1 c. less 2 Tbsp. sugar
1 egg
1/2 tsp salt
1/2 tsp nutmeg
2 1/2 c. flour
4 tsp. baking powder
1 c. fresh or frozen blueberries
1 1/4 c. milk
2 Tbsp. sugar
3/4 c. butter or margarine
1/2 c. fresh or frozen blueberries
Lemon hard sauce

Blend shortening & sugar together until creamy. Add egg, beaten until light, salt & nutmeg. Sift together flour & baking powder. Add 1 c. blueberries to dry ingredients. Alternately fold dry ingredients & milk into egg mixture. Do not beat. Pour into greased pan to depth of 1 1/2 inches. Sprinkle 2 Tbsp. sugar & dot with butter or marg. Bake in moderate oven (375°) 35 minutes. Serve with extra blueberries & lemon hard sauce.