Blueberry Buckle Coffee Cake

 

 

 

¾ cup sugar                                                  

¼ cup vegetable shortening                                   

1 egg         

½ cup milk                                                

2 cups flour                                                    

2 teaspoons baking powder                                      

½ teaspoon salt                                              

1 cup blueberries - well drained fresh or frozen               

 

Crumb Topping:                                                  

½ cup sugar                                                  

1/3 cup of flour                                                  

1 teaspoon of cinnamon                                            

¼ cup butter - soft                                           

 

Preheat oven to 375º.

 

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