Blueberry Coffee Cake

Everyone has her own favorite recipe for coffee cake, but this one is from my mother's dear friend "The Baker." It is written  out in my early twenties penmanship (printing with rounded letters). As of January 21, 2004, it has an added note in my "current" penmanship declaring "This remains  an all-time favorite!" Today, I might add another note saying, "After over fifty years, it's still the one."

Blueberry Coffee Cake
This is for an 8x8 square pan, though I don't bother with that and so simply double the recipe and bake it in a 9×13 pan.
Ingredients: ¾ cup sugar ¼ cup shortening (I've tried butter...doesn't work as well)  1 egg  ↑ Mix these first three ingredients until well combined.  *** 2 cups flour 2 teaspoons baking powder ½ teaspoon salt  ↑  sift together ½ cup milk 2 cups blueberries (wild Maine ones if you can find them) Sift flour, baking powder, and salt together and then add the batter alternately with the milk. When well  combined, folded berries in being careful not to smash them. The batter will be stiff so spread into the baking dish. *** Topping: ½ cup white sugar ⅓ cup flour ½ teaspoon cinnamon ¼ cup softened butter Crumb together and place on top of mixture. Bake cake at 375° for 40–50 minutes.   Printable Recipe

~going, going, nearly gone~

Don't be too alarmed, John took a section to his Bible Study group and then he took a section to his sister. Phew...  I hate having all that coffee cake in the house!
ツ