BLUEBERRY CRUNCH COFFEE CAKE 
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1 egg
1/2 c. milk
3/4 c. sugar
blueberries

Sift flour, baking powder, and salt together. Mix sugar with shortening until light and fluffy; add egg and mix. On low speed, add dry mixture and milk alternately until just blended. Stir in berries. Sprinkle on top a mixture of 1/2 cup sugar, 1/3 cup flour, 1 teaspoon cinnamon, and 1/4 cup butter. Pour into a greased 9 x 9 x 2 inch baking dish. Bake 40-45 minutes at 375 degrees.

 

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