Blueberry Corn Bread

1 c. yellow cornmeal
1/4 c. sugar
1/2 t. salt
1 c. milk
1 c. blueberries
1 c. flour
4 t. baking powder
1 egg
1/4 c. shortening

Preheat oven to 425 degrees. In a large bowl, sift cornmeal, flour, sugar, baking powder, and salt. Add egg, milk, and shortening. Beat with a rotary mixer 1 minute or until smooth. In a small bowl, mix 1 T. flour and 1 T. sugar. Gently toss blueberries with flour and sugar mixture until berries are evenly coated. Fold blueberries into batter. Pour batter into well-greased 8 x 8 x 2 inch baking pan. Bake 20 minutes or until golden brown.