Blueberry Buckle Coffee Cake

Here is another recipe I've mentioned before. I made this a few weeks ago when we went to visit my friend, Tammy. My hubby, in a downright accusing tone I might add, said to me, "How come you've never made this for me??" I did remind him that I had made it before, but it had been awhile. He also occasionally angles for me to make him goodies to bring to work, so the following week I made him two small ones instead of one large one. I made one with blueberries & one with raspberries. He assured me they were a hit & they LOVED the one with raspberries. So you can probably make it with any berry & be okay. The recipe will fill a 9x13 pan. I have successfully split it in half, but I'll post the "large" version here. Enjoy!

Cake

4 cups flour
1-1/2 cups sugar
5 teaspoons baking powder
1-1/2 teaspoons salt
1/2 cup shortening
1-1/2 cup milk
2 eggs
4 cups blueberries (thawed & drained if frozen)

Heat oven to 375 degrees. Grease 9x13 pan. Blend flour, sugar, baking powder, salt, shortening, milk, & egg. Beat until well blended. Carefully stir in blueberries. Spread batter in pan.

Crumb Topping
1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/2 cup margarine or butter - softened
- Mix all with fork until crumbly.
- Spread on top of batter.

Glaze
1 cup powdered sugar
1/2 teaspoon vanilla
2-4 teaspoons hot water
- Mix all until drizzling consistency.
- Spread over top of cake after it comes out of the oven but while still hot.