Blueberry Coffeecake

Coffeecake:
1/2 cup vegetable shorting
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon baking powder
2/3 cup milk
Topping:
2/3 cup sugar
2/3 cup flour
1/2 cup butter or margarine
1/4 teaspoon almond extract

1. Preheat oven to 350F. Lightly grease and flour two 8-or 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 shortening mixture. When smooth, spoon batter into baking pans, Sprinkle 1 cup of blueberries over 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 out clean. Cool slightly, and cut into wedges. Serves 16