Blueberry Coffee Cake

This is an old recipe from my mom. One of the first things I make when the blueberries are in season. My dad always liked to pour blueberry syrup over his.

• Ready In: 55 mins
• Serves: 10

Ingredients

• 1⁄2 cup shortening
• 1  cup sugar
• 2  eggs
• 1  teaspoon vanilla
• 2 1⁄4 cups all-purpose flour
• 1  tablespoon baking powder
• 2⁄3 cup milk
• 2  cups fresh blueberries

• Topping

• 2⁄3 cup sugar
• 2⁄3 cup flour
• 1⁄2 cup margarine
• 1⁄4 teaspoon  almond extract

Directions

1. In a large mixing bowl, cream the shortening and sugar together until light and fluffy.
2. Add in the eggs and vanilla; beat until well mixed.
3. In another bowl, add the flour and baking powder, stir to mix.
4. Add the flour mixture to the creamed mixture alternately with the milk, mixing after each addition.
5. Fold in the blueberries.
6. Divide batter between 2 greased 9-inch round baking dishes.
7. In a small bowl, add the topping ingredients.
8. Using a pastry blender, cut in the margarine until the mixture is crumbly.
9. Sprinkle topping evenly over the two cakes.
10. Bake at 350°F for about 35 minutes.
11. Cool slightly and cut into wedges.
12. This is best when served warm.