#2358 - Blueberry Crumb Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
2 eggs
1 cup milk
4 cups flour
4 tsp. baking powder
1 tsp. vanilla
1 tsp. salt
2 cups fresh blueberries (or frozen--do not thaw)
Crumb topping: 1 cup white sugar; 1/2 cup flour; 1/2 cup softened butter

In a bowl add crumb ingredients (1 cup white sugar, 1/2 cup flour and 1/2 cup softened butter)--mix with a pastry blender to make crumbs--set aside. In a mixer add 1 1/2 cups white sugar, Crisco and eggs--beat. Add milk, baking powder, vanilla and salt--beat. Add flour--beat. Remove bowl from mixer--add blueberries--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Sprinkle the crumb mixture evenly over the top. Bake at 350 degrees for 40-50 minutes.