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BLUEBERRY BUCKLE COFFEE CAKE

By

From the Pillsbury Cookbook
350° 45 minutes

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Ingredients

  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 cups blueberries

Details

Preparation

Step 1

Cream shortening and sugar. Add egg and beat until light and fluffy. Mix together flour, baking powder and salt. Add to creamed mixture alternately with milk. Spread in greased 11x7 baking pan. Top with blueberries.

Topping: Mix ½ cup sugar, ½ cup flour, ½ teaspoon cinnamon. Cut in ¼ cup butter until crumbly. Sprinkle over berries. (I like to do a double recipe of topping.) Bake, cut in squares, and serve warm.

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