Blueberry Buckle Coffee Cake

 

 

 

cup sugar

cup vegetable shortening

1 egg

cup milk

2 cups flour

2 teaspoons baking powder

teaspoon salt

1 cup blueberries - well drained fresh or frozen

 

Crumb Topping:

cup sugar

1/3 cup of flour

1 teaspoon of cinnamon

cup butter - soft

 

Preheat oven to 375.

 

Cream together the sugar and shortening. Add egg. Mix. Stir in milk. Sift together dry ingredients. Stir into creamed mixture. Blend in blueberries. Spread in greased and floured 9" square pan. Sprinkle top with crumb mixture.

 

Bake in preheated 375 oven for 45 - 50 minutes. If you double recipe then bake for 1 hour longer.