BLUEBERRY COFFE CAKE AND ICEING

2 Cups All-purpose Flour
1 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Salt  (omit salt and baking powder if using self-rising flour)
1/4 Cup Shortening
3/4 Cup Milk
2 Eggs, beaten
2 Cups Blueberries, frozen

Crumb Topping:
1/2 Cup Granulated Sugar
1/3 Cup Flour
1/2 Teaspoon Cinnamon
1/4 Cup Butter or Marg., softened

Glaze:
1 Cup Powdered Sugar
2 Tablespoon Butter
1/2 Teaspoon Vanilla
Milk or Water for mixing

Preheat the oven to 360. Spray a 10 square cake pan. In a mixing bowl combine flour, baking powder, salt and sugar. Cut in the shortening until the flour looks crumbley. Add milk and eggs. The mixture will be thick. Put in the blueberries next. If using frozen ones toss them in flour first so the batter will not be blue. Pour into pan. It will look lumpy.
In a bowl combine all the ings. for the crumb topping and then sprinkle over the cake mix. Bake for 50 minutes. Let cool.
Make up the glaze using a Tablespoon of water or milk at a time until it will drizzle. Pour this all over the top of the cake and let sit awhile.