A classic "buckle" is made by covering a layer of fruit with a cake batter and sweet crumbs. This coffee cake, made "buckle fashion" will buckle and crack as it bakes.

2 c. all-purpose flour
3/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 c. shortening
3/4 c. milk
1 egg
2 c. fresh or frozen (thawed and drained) blueberries
Crumb Topping (below)
Glaze (below)

Heat oven to 375 degrees. Grease square pan, 9 x 9 x 2 inches, or round pan, 9 x 1 1/2 inches. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in pan; sprinkle with Crumb Topping. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Drizzle with Glaze. Serve warm. 9 servings.

CRUMB TOPPING:

1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter, softened

Mix all ingredients until crumbly.

GLAZE:

1/2 c. powdered sugar
1/4 tsp. vanilla
1 1/2 to 2 tsp. hot water

Mix all ingredients until drizzling consistency.