3/4 c. sugar
1/4 c. Crisco
1 egg
1/2 c. milk
2 c. sifted flour
1/2 tsp. salt
2 tsp. baking powder
2 c. drained blueberries

Mix together thoroughly sugar, shortening and egg. Stir in milk. Sift together and stir in flour, baking powder and salt. Blend in blueberries. Spread in greased and floured 9 inch round cake pan.

TOPPING:

1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. soft butter

Mix all ingredients together with a fork, then sprinkle on top of unbaked coffee cake. Bake at 375 degrees for 45-50 minutes. (Until a toothpick comes out clean.) Do not overbake! Serve warm if possible!