Blueberry Crumb Cake

• Cake
• flour↗2 cups

  all purpose

• sugar↗1 cup
• baking powder↗1 tablespoon
• salt↗1⁄4 teaspoon
• vegetable shortening↗1⁄2 cup
• milk↗1 cup

  I use 2 percent

• eggs↗2

  beaten

• fresh blueberries or 1 1/2 cups frozen blueberries↗1 1⁄2 cups
• Topping
• sugar↗1 cup
• flour↗1⁄2 cup
• butter↗1⁄4 cup

Step-by-step instructions

1. 1

   Sift flour,sugar,baking powder and salt. Cut in butter using a pastry cutter or two knives. ( I pulsed it all in my food processor in the order listed).

2. 2

   Mix together milk and eggs and mix into to dry ingredients.

3. 3

   Fold in berries and spread in a 13x9 greased or sprayed pan. Cover and refrigerate overnight.

4. 4

   Mix together topping ingredients and keep in a small bowl until ready to bake.

5. 5

   In the morning or next day, Spread topping over batter and bake uncovered for about 25 minutes at 375 degrees until topping is lightly browned and a toothpick comes out clean when inserted in the center of the cake.