2 c. flour
1 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
1/2 c. shortening
2 eggs
1 c. milk
2 c. fresh or frozen blueberries
1 1/3 c. flaked coconut

In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly.

In small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries.

Pour batter into two greased 9 inch baking pans. Sprinkle with coconut.

Bake at 375°F for 25 minutes of until tooth pick test.

Makes 2 coffee cakes.