Blueberry Buckle Coffee Cake

• 9¾ cup sugar
• ¼ cup soft shortening
• 1 egg
• ½ cup milk
• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• 2 cups blueberries

Heat oven to 375.  Grease and flour 9x9 inch square pan.  Mix sugar, shortening and egg thoroughly.  Stir in milk.  Measure flour by dip-level-pour method (or sift).  Blend dry ingredients, stir in.  Carefully blend in drained blueberries.

Sprinkle top with:  ½ cup sugar, 1/3 cup flour, ½ tsp. Cinnamon and ¼ cup butter.  Bake 45 – 50 minutes, or until toothpick stuck into center comes out clean.