Blueberry Coffeecake

By Cathie davidson

Ingredients

• 1/2 Cup solid vegetable shortening or Butter
• 1 Cup sugar
• 2 Eggs
• 1 tsp. vanilla extract
• 2 1/4 Cups all purpose baking powder
• 1 TBL baking powder
• 2/3 Cup Milk
• 2 Cups fresh or frozen blueberries
• Topping
• 2/3 Cup Sugar
• 2/3 Cup Flour
• 1/2 cup Butter or margarine
• 1/4 tsp. almond extract

Preparation

Step 1

Preheat the oven to 350 degrees. Lightly grease and flour 2 9-inch-round baking pans. For the coffeecake, beat the shortening and sugar together until light and fluffy in a large mixing bowl. Add the eggs and vanilla. Beat well. In another bowl stir the flour and baking powder. Add this alternately with the milk to the egg mixture. When smooth, divide the batter between the 2 baking pans. Spoon 1 cup of blueberries over the batter in each pan.

For the topping, combine the sugar, flour, butter and almond extract and mix until crumbly. Sprinkle over the blueberries. Bake for 45-50 minutes. Cool.

If desired - make a glaze with powdered sugar, water and small amount of almond extract. Drizzle over cakes.