Method for shortcakes: sift together the dry ingredients then cut in the shortening. Add the egg and milk and stir just until moistened. Bake in a greased muffin pan at 350 degrees for 12 to 15 minutes or until golden brown.

Method for topping: Combine blueberries, sugar, and water. Let stand for 1-2 hours. Stir occasionally.

Assembly: Cool cakes slightly and cut in half horizontally, spoon blueberry mixture over bottom half and then put shortcakes back together. Again spoon mixture over entire shortcake and top with whipped cream.

Yield: Makes approximately 9 large shortcakes.