Iced Blueberry Coffeecake

NOTES

• Wow. This was good. The first time I made it this summer I made it the same morning we wanted to eat it but turns out it was just as good, if not better, the next day. So make the afternoon/night before you want to eat it if you like to plan ahead. The icing is optional but adds some additional yummy!
• Original recipe modified from Betty Crocker.

INGREDIENTS

Topping:

• 1/2 c. sugar
• 1/3 c. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/4 c. butter, cold and cut into small pieces

Cake:

• 2 c. flour
• 3/4 c. sugar
• 1/2 tsp cinnamon
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1/4 c. shortening
• 3/4 c. milk
• 1 egg
• 1 tsp vanilla
• 2 c. fresh or frozen (thaw and drain) blueberries

Icing:

• 1/2 c. powdered sugar
• 1/4 tsp vanilla
• 1-1 1/2 tsp hot water or milk

DIRECTIONS

1. Heat oven to 375 (I start baking everything higher because of the high altitude so I baked at 400 for the first half then at 375 for last half. Grease a 9x3-inch spring form pan or a 9-inch square pan with cooking spray.

2. Prepare the topping: In a medium bowl, mix the sugar and flour and cinnamon. Cut in the cold butter pieces with a pastry blender or with two forks until crumbly. Set in fridge to cool while you make the batter.

3. In a large bowl, stir together all the wet ingredients for the cake (except blueberries) and in another large bowl, stir all the dry ingredients. Add the wet ingredients to the dry and mix until the batter is moistened. Gently fold in the blueberries.

4. Spread the batter into the prepared pan and sprinkle evenly with the topping. Bake 45-60 minutes or until a toothpick inserted in teh center of the cake comes out clean. Cool for 10 minutes and if using a spring form pan, remove from pan.

5. In a small bowl, mix the icing ingredients until smooth and thin enough to drizzle then drizzle over warm coffee cake.