Blueberry Coffeecake

Coffeecake:
1/2 cup vegetable shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon baking powder
2/3 cup milk
2 cups fresh or frozen blueberries

Topping:
2/3 cup sugar
2/3 cup flour
1/2 cup butter or margarine
1/4 teaspoon almond extract

1. Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round baking pans.
2. To prepare the cake, beat shortening and sugar together until fluffy. Add eggs and vanilla. Beat well. Combine flour and baking powder. Add flour mixture alternately with milk to the shortening mixture. When smooth, spoon batter into baking pans. Sprinkle 1 cup of blueberries over the batter in each pan.
3. To prepare the topping, combine sugar and flour. Cut in butter with a pastry blender or two knives until mixture is crumbly. Add almond extract. Sprinkle over blueberries. Bake about 35 minutes, until a toothpick inserted in the center comes our clean. Cool slightly, and cut into wedges. Makes 2 coffeecakes.

Tips From Our Test Kitchen:
This delicious coffeecake is also good with a light glaze that has been flavored with almond extract. Freeze one coffeecake for later use.