Desserts:

Blueberry Buckle Coffee Cake

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Ingredients

2-1/3 cups all-purpose flour
1-1/4 cup granulated sugar
1/4 cup shortening
3/4 cup plus 1 to 2 teaspoons milk
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
2 cups fresh blueberries or frozen and thawed
1/2 teaspoon ground cinnamon
1/4 cup margarine or butter, softened
1/2 cup powdered sugar
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 375 degrees F. Grease 9-inch round pan or 9-inch square pan.

Mix 2 cups flour, 3/4 cup sugar, shortening, 3/4 cup milk, baking powder, salt and egg in large bowl. Beat 30 seconds with spoon. Carefully stir in berries. Spread batter in 9-inch pan.

To make crumb topping, mix together remaining sugar and flour with cinnamon and butter or margarine until crumbly. Sprinkle over batter in the pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.

To make glaze, mix powdered sugar, vanilla extract and 1 to 2 teaspoons milk together until smooth. Drizzle over coffee cake and serve warm. 8 servings.

Michaela Moore, Geneseo