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Blueberry Buckle Coffee Cake2 cups all-purpose flour 3/4 cup granulated sugar 1/4 cup shortening 3/4 cup milk 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 egg 2 cups fresh blueberries or frozen and thawed Crumb topping - recipe follows Glaze - recipe follows Heat oven to 375 degrees F. Grease 9-inch round pan or 9-inch square pan. Mix flour, sugar, shortening, milk, baking powder, salt and egg in large bowl. Beat 30 seconds with spoon. Carefully stir in berries. Spread batter in 9-inch pan. Sprinkle with crumb topping. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Drizzle with Glaze and serve warm. 8 servings. Crumb Topping 1/2 cup granulated sugar 1/3 cup all purpose flour 1/2 teaspoon ground cinnamon 1/4 cup margarine or butter, softened Mix all ingredients until crumbly. Sprinkle over batter. Glaze 1/2 cup powdered sugar 1/4 teaspoon vanilla extract 1 to 2 teaspoons milk Mix all ingredients until smooth. Drizzle over warm cake.
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