Blueberry Buckle Coffee Cake

 

I found this recipe in a cookbook of my mothers, the book was published in 1959! I made a few adjustments to it and came up with this wonderful coffee cake that my family just loved!

Blueberry Buckle Coffee Cake

1/2 cup shortening

1 cup sugar

1 egg

2 1/2 cups flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1 can blueberry pie filling

1 cup flour

1 cup sugar

1/2 cup butter, room temperature

Glaze

1 cup powdered sugar

milk

1/2 teaspoon vanilla

Heat oven to 375 degrees. Spray a 9x13 pan with Pam.

In a bowl beat the shortening, egg and sugar until fluffy. Whisk the baking powder, salt and flour in a bowl add alternately to the shortening mixture with the milk beating well. Spread into prepared pan and cover with the blueberry pie filling.

In a bowl whisk the flour and sugar. Cut in the butter with a pastry blender. Sprinkle over the blueberries pie filling. Bake for 40-45 minutes. Drizzle with glaze.

Glaze

Mix enough milk with the powdered sugar and vanilla to make a nice glaze.