In large mixing bowl, cream together sugar and shortening, then blend in eggs.
Stir in milk, then sift in baking powder, salt, nutmeg, and cloves. Stir batter til smooth.
Fold in blueberries. (I usually use frozen blueber ries, and add them into the batter frozen. If you thaw then add, you'll end up with purple cake!)
Spread batter into a greased and floured 9" x 13" pan.
For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon.
Blend in softened butter or margarine, making a struesel-type mixture. Sprinkle crumb mixture evenly on top of batter.
Place pan in oven preheated to 375 degrees and bake for 1 hour or until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet). Blueberry Buckle keeps well and is best served warm.