Description
I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert.
Ingredients
- ¾ cup white sugar
- ¼ cup shortening
- 1 egg
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup butter, softened
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×8-inch pan.
- Cream sugar
- shortening
- and egg in a large bowl until light and fluffy. Stir together flour
- baking powder
- and salt in a separate bowl. Add flour mixture to sugar mixture in 2 batches
- alternating with milk
- beating batter briefly after each addition. Fold in blueberries. Pour into the prepared pan.
- Make topping: Combine sugar
- flour
- butter
- and cinnamon in a bowl; mix with your hands until crumbly. Sprinkle over cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 25 to 30 minutes.
Servings: 10