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BLUEBERRY BUCKLE COFFEECAKE
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| 2 cups | flour |
| 3/4 cup | sugar |
| 1/4 cup | shortening |
| 3/4 cup | milk |
| 2 1/2 T. | baking powder |
| 3/4 t. | salt |
| 1 | egg |
| 2 cups | fresh blueberries, frozen/thawed |
| Heat oven to 375. Grease 9" square or round pan. Mix flour, sugar, shortening, milk, baking powder, salt, and egg in large bowl. Beat 30 seconds with a spoon. Carefully stir in blueberries. Spread in pan. Sprinkle with crumb topping. Bake 45-50 minutes or until wooden pick inserted comes out clean. Drizzle with glaze and serve. Crumb Topping | |
| 1/2 cup | sugar |
| 1/3 cup | flour |
| 1/2 t. | cinnamon |
| 1/4 cup | margarine, softened |
| butter, alternative | |
| Glaze | |
| 1/2 cup | powdered sugar |
| 1/4 t. | vanilla |
| 1 to 2 t. | milk |
| Mix all until smooth | |
| 1/3 cup | flour |
| 1/2 t. | Ground cinnamon |
| 1/4 cup | margarine, softened |
| butter, alternative | |
| Mix until crumbly Glaze | |
| 1/2 cup | powdered sugar |
| 1/4 t. | Vanilla extract |
| 1 to 2 t. | Milk |
Mix all until smooth
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