Blueberry Buckle Coffee Cake

Ingredients

Cake

2 cups All-Purpose Flour

¾ cup Pioneer Granulated Sugar

2 ½ tsp Baking Powder

¾ tsp Salt

¼ cup Shortening

¾ cup Milk

1 Egg

2 cups Fresh or Frozen (thawed and drained) Blueberries

Crumb Topping

½ cup Pioneer Granulated Sugar

⅓ cup All-Purpose Flour

½ tsp Ground Cinnamon

¼ Margarine or Butter, Softened

Glaze

½ cup Pioneer Powdered Sugar

¼ tsp Vanilla

1 ½ 2 Teaspoons Hot Water

Grower Recipes Submitted by:

Ida Wadsworth, Wadsworth Farms Inc., Sandusky, Michigan

No. of servings:

Heat oven to 375 degrees. Grease a square 9-by-9-by-2-inch pan or a round 9-by-1 ½-inch.

Prepare the crumb topping by combining all the ingredients.

Blend flour, Pioneer Granulated Sugar, baking powder, salt, shortening, milk, and egg. Beat for 30 seconds. Carefully stir in the blueberries.

Spread into the pan and sprinkle with the crumb topping.

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the glaze by combining all the ingredients until a drizzling consistency.