Tasty Tuesday: Blueberry Coffee Cake

This is an easy cake to make: "from scratch" hardly takes longer than "from a mix." Don't be afraid to get your hands right into that topping--it's the only way to mix it properly. I get a lot of repeat requests for this cake.

1 1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
pinch salt
1 teaspoon vanilla
4 tablespoons butter or margarine
2/3 cup milk
1 egg
1 cup blueberries

TOPPING
6 tablespoons flour
4 tablespoons butter or margarine
8 tablespoons sugar
2 teaspoons cinnamon

This cake can be prepared a day ahead. Just cover the cake with Saran wrap and refrigerate. Take it out of refrigerator about 1 hour before baking.

Sift dry ingredients. Cut in shortening. Add milk, egg, and vanilla. Fold in fruit. Pour into greased pan, 8" square or round.
Mix topping ingredients until crumbly. Sprinkle topping over batter. Bake 25 minutes at 400.

Makes 6 to 8 servings.

You can substitute about a cup of ANY fruit (sliced apples work great)!

Visit the other Tasty Tuesday participants for more delicious recipes.