1/2 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tbsp. baking powder
2/3 c. milk
2 c. fresh or frozen blueberries
2/3 c. sugar
2/3 c. flour
1/2 c. butter
1/4 tsp. almond extract

Beat shortening and 1 cup sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together 2 1/4 cups flour and baking powder. Add to beaten mixture alternately with milk. spread in 2 greased 9 inch round baking pans. Top each with 1 cup of blueberries.

Combine 2/3 cup sugar and 2/3 cup flour; cut in butter and almond extract until crumbly. Sprinkle over blueberries. Bake at 350 degrees about 35 minutes. Cool slightly; cut into wedges. Makes 2 coffee cakes.