Blueberry Buckle Coffee Cake

• 2 cups Flour
• 3/4 cups Sugar
• 2-1/2 teaspoons Baking Powder
• 3/4 teaspoons Salt
• 1/4 cups Shortening
• 3/4 cups Milk
• 1 whole Egg
• 2 cups Blueberries
• FOR THE CRUMB TOPPING:
• 1/2 cups Sugar
• 1/3 cups Flour
• 1/4 cups Butter
• 1/2 teaspoons Cinnamon
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 1/4 teaspoons Vanilla
• 1-1/2 teaspoon To 2 Teaspoons Hot Water

1. Heat oven 350F.
2. Blend flour, sugar, baking power, salt, shortening, milk and egg. Beat for 30 seconds and then stir in blueberries. Spread in a greased glass pie plate.
3. Mix the crumb topping ingredients together until it crumbles. Spread over cake before putting it in the oven. Bake for 45-50 minutes.
4. Mix the glaze ingredients and drizzle the glaze over the cake after baking.

flour, sugar, baking powder, salt, ubc, milk, egg, blueberries, crumb topping, sugar, flour, ubc, cinnamon, powdered sugar, ubc, water

Taken from tastykitchen.com/recipes/desserts/blueberry-buckle-coffee-cake/ (may not work)