Blueberry Buckle Coffee Cake

In the mood for a treat and cleaning out last year's fruit harvest from the freezer...

You can bet this piece was gobbled up as soon as the picture was taken...before dinner, too! Shh!!!

Blueberry Buckle Coffee Cake

2 cups flour

3/4 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup shortening

3/4 cup milk

1 egg

2 cups fresh or frozen (thawed and drained) blueberries

Crumb Topping (below)

Crumb Topping

1/2 cup sugar

1/3 cup flour

1/2 teaspoon ground cinnamon

1/4 cup margarine or butter, softened

Directions:

1. Heat oven to 375 degrees. Grease 9x9 square or round pan.

2. Mix all Crumb Toppings together until crumbly.

3. In a separate bowl, blend flour, sugar, baking powder, salt, shortening, milk, and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in pan; sprinkle with Crumb Topping.

4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm.