Blueberry Buckle Coffee Cake

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk
• 1 egg
• 2 cups fresh blueberries (or frozen, thawed and drained)
• crumb topping
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter or 1/4 cup margarine, softened
• glaze
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla
• 1 1/2 - 2 teaspoons hot water

1. Heat oven to 375 degrees.
2. Grease spuare pan, 9x9x2 inches, or round pan, 9x1 1/2 inches.
3. Blend Flour, Sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries.
4. Spread batter in pan.
5. Sprinkle with Crumb Topping.
6. Bake 45-50 minutes or until toothpick inserted in center comes out clean.
7. Drizzle with Glaze. Serve warm.
8. Crumb Topping:
9. Mix all ingredients until crumbly.
10. Glaze:
11. Mix all ingredients until drizzling consistency.

flour, sugar, baking powder, salt, shortening, milk, egg, fresh blueberries, sugar, flour, ground cinnamon, butter, glaze, powdered sugar, vanilla, water

Taken from www.food.com/recipe/blueberry-buckle-coffee-cake-286403 (may not work)