This is a family favorite, passed down to me by my mother-in-law. This wonderful coffee cake is moist and packed with delicious blueberries but my favorite part is the crumble crust on top. YUM!
- 1/4 cup shortening
- 3/4 cup milk
- 1 egg
- 2 cups flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups blueberries
- 1/4 cup butter
- 3 tablespoons brown sugar
- 1/3 cup flour
- 1/4 cup sugar
- 1 teaspoon cinnamon
Add batter ingredients except blueberries to mixing bowl, and mix until blended.
Gently fold blueberries into batter.
Add batter to greased 8×8 baking pan.
Mix topping ingredients, cut butter into small pieces, add sugars, flour, and cinnamon. Blend together with a fork or pastry cutter.
Sprinkle over batter and bake at 375 for 50 minutes. Enjoy!