Blueberry Buckle Coffee Cake

The first category I (Ben) chose was a quick bread.

We found some fresh, reasonably priced blueberries at the grocery store, so I decided to make blueberry buckle coffee cake.

2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries
1/2 cup flour
1/2 cup sugar 1/2 tsp. ground cinnamon
1/4 cup butter

1. Grease bottom and 1/2 inch up sides of a 9x9x2-inch pan. Combine the 2 cups flour, baking powder, and salt.
2. In another mixing bowl beat shortening with a mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat till light and fluffy. Add egg; beat well. Add dry mixture and milk alternately to beaten egg mixture, beating till smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with blueberries. Combine the 1/2 cup flour, 1/2 cup sugar, and cinnamon. Cut in butter till mixture resembles coarse crumbs. Sprinkle over blueberries. Bake in a 350 degree oven for 60 minutes or till golden. Serve warm. Makes 9 servings. (Only 403 calories per serving!)

My dad and older brother came in late on a Friday night from traveling. I made this as a surprise on Saturday morning. We served lattes with this delish dish.