Blueberry Buckle Coffeecake
2 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 (frozen/thawed
blueberries can be used if you don’t have fresh)
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 blueberries.
Spread batter in 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 ugar
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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