In large bowl, using mixer, beat sugar, shortening, eggs and milk together until well blended.
Stir in flour, baking powder, cloves, nutmeg and cinnamon. Mix at low speed until blended.
Clean side of bowl and beaters with rubber scraper. Fold in blueberries.
Turn batter into greased 9 inch square pans and spread evenly.
Mix remaining sugar, flour cinnamon and butter with a pastry blender or two knives. Sprinkle on top of batter.
Bake in preheated oven 375 F or 195 C for 45 to 50 minutes or until cake tests done. Serve warm and cut into pieces.