This doubles as a Sunday brunch coffee cake or a dessert for any occasion.
Ingredients for the cake:
- ¾ cup sugar
- ¼ cup shortening
- 1 large egg
- ¾ cup whole milk
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups blueberries (fresh or frozen)
- Additional shortening and flour to prepare the baking pan
Ingredients for the topping:
- ½ cup sugar
- ⅓ cup flour
- ½ teaspoon cinnamon
- ¼ cup butter
Preheat the oven to 375 degrees.
In a mixing bowl, cream together the sugar and shortening until light and fluffy.
Add the egg and mix until blended. Then add the milk and mix again until blended.
In a separate bowl, sift together the 2 cups flour, baking powder and salt.
Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.
Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
To make the topping, combine the sugar, flour, and cinnamon.
With a pastry blender or two knives, cut in butter until mixture is crumbly.
Sprinkle over the cake mixture in the pan.
Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – adjust the cooking time accordingly.
Serve warm or cold, plain or with vanilla ice cream or whipped cream.