Coconut and Blueberry Coffee Cake

Recipe from 1001 Muffins Cooking Book

(makes 2)

• 2 cups flour
• 1 cup sugar
• 1 tbsp baking powder
• ¼ tsp salt
• ½ cup shortening (chilled)
• 2 large eggs
• 1 cup milk
• 1 ½ cups frozen blueberries (thawed)
• 1 1/3 cups shredded coconut

1. Preheat oven to 350 degrees.  Lightly grease and flour square 9-inch pan.

2. In a large bowl, blend together the flour, sugar, baking powder, and salt.  Using a pastry blender cut in the shortening into dry ingredients until mixture is crumbly.  In a small bowl, beat the eggs until foamy before beating in the milk.  Combine the two mixtures, blending until the dry ingredients are moistened.  Fold in the berries.

3. Divide the batter evenly between the pans and sprinkle with coconut.  Bake for 20 to 25 minutes.  Remove and cool.