Blueberry Buckle Coffeecake

Been making this Betty Crocker Cookbook favorite since I was a kid. Never fails to please.

2 cup flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup solid shortening (like Crisco)
3/4 cup milk
1 egg
2 cups blueberries (about 1 pint)
1 teaspoon vanilla
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter softened

Preheat oven to 375 degrees. Grease 8" square brownie pan. (You can double batch and use 9x 13" pan. ) Sift dry ingredients together and set aside. Pour vanilla into the cup with the milk. Set aside. Mix together shortening, sugar and egg. Whip til fluffy, about 4 minutes. Using a rubber spatula, STIR in flour mixture alternately with vanilla and milk. Combine gently until flour disappears. Pick over and clean berries, soaking about 10 minutes in lightly salted water. Drain onto a paper towel and sprinkle with a little flour to coat the berries. This keeps them from sinking to the bottom of the cake.
Fold floured berries into the batter. Pour into prepared pan.

In another bowl, mix 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon and 1/4 cup soft butter just until it is crumbly and the butter is distributed evenly. Sprinkle evenly over the top. Bake 50-55 minutes til the batter turns golden and the center of the cake tests dry with a cake tester. If you doubled the recipe in the larger pan, it will probably take more time to cook through (1 hour plus?)