Preheat the oven to 350 degrees. Place the blueberries in an ovenproof casserole and sprinkle with one-half cup of the sugar. Set aside. Put the shortening in a mixing bowl. While beating, slowly add the remaining three-fourths cup sugar. Add the egg and beat well.
In another mixing bowl, combine the flour, salt and baking powder, then add the mixture to the shortening-sugar mixture alternately with the milk. Mix in the vanilla. Pour the batter mixture on top of the blueberries. Bake until a toothpick inserted in the middle of pudding comes out clean, about 45 minutes. Remove from the oven and cool slightly before serving.
Makes about 8 servings