Blueberry Upside Down Cake

Topping:
2 cups fresh blueberries
3/4 cup sugar
2 tablespoons flour
2 tablespoons lemon juice

Batter:
1/2 cup vegetable shortening
1 cup sugar
3 eggs
Grated rind of one orange
1 1/2 cups coarsely chopped pecans
1 teaspoon salt
3/4 cup milk
2 cups flour
3 teaspoons baking powder


Combine all topping ingredients together. Spread mixture in the bottom of a greased 10 x 10 x 2 inch baking pan. Thoroughly cream shortening and sugar. Add eggs, one at a time, beating after each addition. Sift together flour, baking powder and salt. Alternately add dry ingredients and milk, beginning and ending with the dry ingredients. Fold in nuts and orange rind. Pour batter over topping. Bake at 350 degrees for 45 minutes. Loosen edges and invert on a platter while still hot. Sprinkle with powdered sugar if desired. Serve warm.