I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert.
- 3/4 cup white sugar
- 1/4 cup shortening
- 1 egg
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, softened
1 Preheat oven to 375 degrees F (190 degrees C). Grease one 8×8 inch pan.
2 Cream together 3/4 cup sugar, shortening, and egg.
3 In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8×8 inch pan.
4 To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
5 Bake at 375 degree F (190 degrees C) for 25-30 minutes.