Amanda Taylor's Momma’s Blueberry Coffee Cake

FOR CAKE:
½ c. shortening
¾ c. sugar
1 egg
2 c. all purpose flour
2 ½ tsp. baking powder
¼ tsp. salt
½ c. milk
2 c. fresh blueberries (I’ve used frozen as well)

FOR TOPPING:
½ c. sugar
½ c. all purpose flour
½ tsp. ground cinnamon
¼ c. cold butter

Preheat oven to 350 degrees.

FOR CAKE:

Thoroughly cream shortening and ¾ cup sugar. Add the egg and beat until light in color.

In a separate bowl, sift together 2 cups of flour, baking powder, and salt.

Add the flour mixture to the shortening mixture – do that a little at a time, alternating with milk.

Spread in an 11X7 pan that has been sprayed with Pam.

Top with the berries.

FOR TOPPING:

Using a pastry cutter or mixer, mix the topping ingredients until they are crumbly. (If using a mixer, use room temperature butter). Sprinkle mixture on top of the berries.

Bake for 45 minutes, but if you’re using a dark pan, check it after 30 minutes. If I’m serving this the next day, I like to heat it up in the microwave and put a pat of butter on it!

When I was much younger, my mom started our Saturday tradition. We’d go to this little coffee shop called “The Uptown Café” to get coffee cake and a tall glass of milk (I was only 6, so I had not developed the coffee habit - yet!). But when we moved away, the tradition continued – but this time, at our home. For as long as I can remember, mom has made this coffee cake recipe. Now, it’s one I go to whenever I have company over and I need a yummy – and easy - breakfast meal.