Blueberry Coffeecake

  • 3/4 c. sugar
  • 1/4 cup vegetable shortening
  • 1 egg
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 3/4 c. skim milk
  • 1 3/4 c. frozen blueberries
  • 6 T. margarine, softened
  • 3/4 c. sugar
  • 1 tsp. ground cinnamon
  • 2/3 c. all-purpose flour

Preheat the oven to 350ºF. Lightly coat a 13x9 inch pan with cooking spray. In a large mixing bowl, cream together the sugar, shortening and egg until light and fluffy, about 5 minutes on medium speed of an electric mixer. Add the flour, baking powder, salt and milk. Beat together using medium speed until well blended. With a rubber spatula, gently fold in the blueberries. Pour into the prepared pan.

Combine the remaining ingredients and mix with fork. Crumble the topping over the cake. Bake for 30 to 35 minutes or until golden brown.

  • Yields: 16 servings
  • Preparation Time: 45 minutes
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