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
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping (below)
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup margarine or butter, softened
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.