Blueberry Streusel Coffeecake

• 34 cup sugar
• 14 cup shortening
• 1 egg
• 12 cup milk
• 12 teaspoon salt
• 2 teaspoons baking powder
• 2 cups blueberries (fresh or frozen. If using frozen, do not thaw)
• 12 cup sugar
• 13 cup flour
• 12 teaspoon cinnamon (I use one full tsp, but I like cinnamon)
• 14 cup butter, melted
• 12 cup hazelnuts, crushed (I usually omit) (optional)

1. -- cream sugar and shortening together in a mixing bowl.
2. -- add egg and mix well.
3. Stir in milk.
4. -- in a separate bowl, sift together flour, salt, and baking powder.
5. -- combine dry and moist ingredients.
6. -- gently fold in blueberries.
7. -- spread in a greased and floured 9 inch square pan or casserole dish.
8. -- mix topping ingredients and spread/sprinkle over coffeecake.
9. -- bake in a preheated 375 degree oven for 45-50 minutes.

sugar, shortening, egg, milk, salt, baking powder, blueberries, sugar, flour, cinnamon, butter, hazelnuts

Taken from www.food.com/recipe/blueberry-streusel-coffeecake-514771 (may not work)