Better Than Starbucks Coffee Cake

I mean it. I made this coffee cake last night at the request of my sweets loving husband.

Blueberry Coffee Cake
Prep: 20 min Bake: 50 min
Oven 350° Makes: 9 servings

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries
1/2 cup all purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

1. Grease bottom and 1/2 inch up sides of a 9x9x2 inch or 8x8x2 inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
2. In a medium mixing bowl beat shortening with an electric mixer on medium speed 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed until light and fluffy. Add egg; beat well. Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with blueberries. In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over blueberries. Bake in a 350° oven for 50 to 60 minutes or until golden. Serve warm.

Make this a raspberry coffee cake by substituting raspberries instead of blueberries.

I'm not going to lie. This is amazing. I love it. At 408 calories per serving, I need to not love it. I got this recipe out of my Better Homes & Gardens cookbook.

A few things I learned:
1. The cake part ends up like a pizza dough consistency when its ready to go into the oven. I had to reread the recipe because I was convinced I had done something wrong.
2. I learned what a pastry blender is. I had no idea. I was confused when I came across that in the recipe. Here is something you should know: don't go buy a pastry blender...use a whisk. No joke.

I didn't measure the blueberries, I just put what looked good.

And there you have it.