• Preheat oven to 350 degrees. Grease an 8 inch glass baking dish with shortening.
• In a medium bowl, toss the blueberries with 1/3 cup of sugar, place in the bottom of the glass baking dish.

For the Cake Topping

• In the bowl of an electric stand mixer, beat the butter and sugar until light and fluffy. Add in the eggs one at a time, beating until well incorporated with each addition. Add the vanilla and lemon zest, beat on low till just incorporated.
• Combine the flour, baking powder and salt in a large bowl, whisk to combine. Add the flour mixture to the butter mixture alternately with the milk. Always start with the flour and end with flour. Beating only until just incorporated with each addition. Spread the cake batter over the blueberries evenly. Set aside.
• In a small saucepan bring the water, lemon juice and remaining 1/3 cup sugar to a boil. Pour over the cake batter. Bake cake at 350 degrees for 50 – 60 minutes until cake is firm to the touch, golden brown and bubbly around the edges. Cool slightly, serve with whipped cream or ice cream if desired.