BLUEBERRY CRUNCH COFFEE CAKE 
4 c. plain flour
4 tsp. baking powder
1 tsp. salt
1 pkg. blueberries
1/2 c. butter
2 eggs, beaten slightly
1 c. milk
1 1/2 c. sugar

TOPPING:

1 c. sugar
2/3 c. flour
2 tsp. cinnamon
1/2 c. shortening

Combine dry ingredients. Add milk and then butter and eggs. Next fold in blueberries. Combine topping ingredients and sprinkle on top. Bake at 350 degrees for 45 minutes or until done.

 

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