Preheat oven to 425°.

Mix blueberries, sugar, and lemon juice in a large mixing bowl.

Spray a deep 9x13 pan or other large baking dish and scoop the berries evenly into the bottom.

Cream butter and shortening in the same bowl. Blend in baking powder and salt, then slowly add flour until crumbly.

Add egg and milk to the dough and stir until dough is smooth and not sticky.

Press a small ball of dough flat in your hands, pinch off quarter-sized pieces, and arrange over the berries. Cover the top of the berries completely and continue layering until all the dough is placed.

Sprinkle the crumble with 1 T. sugar and bake at 425° for 30 minutes, until the dough is golden brown.

Let cool for at least an hour to let the juice thicken and soak into the crumble topping.

Serve warm or at room temp with a big scoop of vanilla ice cream!