Blueberry Buckle Coffeecake

Coffee Cake

2 cups all-purpose flour

¾ cup granulated sugar

¼ cup shortening

¾ cup milk

2 ½ tsp baking powder

¾ tsp salt

1 egg

2 cups fresh blueberries (frozen/thawed blueberries can be used if you don't have fresh)

Crumb Topping

½ cup granulated sugar

⅓ cup all purpose flour

½ tsp ground cinnamon

¼ cup butter, softened

Glaze

½ cup powdered sugar

¼ tsp vanilla extract

1 tsp milk

Cake

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 blueberries.

Spread batter in pan. Sprinkle with crumb topping.
Bake 45 Minutes to 50 minutes or until wooden pick inserted in center comes out clean.

Drizzle with Glaze and serve warm.

Crumb Topping

Mix all ingredients until crumbly. Sprinkle over batter.

Glaze

Mix all ingredients until smooth. Drizzle over warm cake.