Blueberry Coffee Cake

This is a very tasty breakfast; especially served with eggs or just with coffee, tea or hot chocolate.  

My husband loves blueberries, so this was a huge hit with him!  Plus, the turbinado raw sugar makes the top awesomely crispy and crunchy.

Ingredients:
-2 cups flour
-1 cup sugar
-1 tbsp baking powder
-1/4 tsp salt
-1/2 cup shortening
-2 eggs
-1 cup milk
-2 cups fresh or frozen blueberries
-turbinado raw sugar (coarse raw sugar), optional

Process:
1. Preheat oven to 375 degrees.
2.Combine flour, sugar, baking soda and salt.
3. Cut in shortening, until crumbly.
4. Add in the eggs and milk; stir just until crumb mixture is moistened.
5. Carefully, fold in blueberries.
6. Pour mixture into a greased spring-form pan or other baking pan.
7. Sprinkle with turbinado sugar.

I put mine on a foil lined baking sheet
because one of my spring-form pans leaks a little
and so better safe than sorry!

8. Bake for 25-35 minutes.
9. Remove from oven.

10. Allow to cool at least 5 minutes before removing spring-form and cutting.

11. Best enjoyed warm and fresh, but the leftovers (if there are any) are still very good!