Every holiday season since I was a child, my mother has made coffee cakes and given them out to family and friends. It was one of those foods that was a staple around holidays. It was eaten for breakfast, as a snack, and as dessert.

This recipe is slightly different from my mother’s because my mother loves raisins and insisted on putting them in her coffee cake. I never cared for them, so the recipe I’m sharing doesn’t have raisins in it. I substituted blueberries for raisins, as I much prefer them to raisins.

Super Simple Blueberry Coffee Cake

1/4 cup Crisco

1 egg

3/4 cup milk

3/4 cup sugar

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

2 cups flour

1 1/2 cups blueberries

Crumb Topping

1/2 cup sugar

1/3 cup flour

1/2 teaspoon cinnamon

1/4 cup butter, softened

For the coffee cake, toss the Crisco, egg, milk and sugar in a mixing bowl and mix until combined. In a separate bowl, throw in the flour, baking soda, salt, cinnamon and nutmeg and stir until combined.

Slowly add the flour mixture to the Crisco mixture and beat until smooth. Stir the blueberries in by hand, and then scoop the batter into a greased 8X8 rectangular pan.

For the crumb topping toss the sugar, flour, cinnamon and butter in a small bowl. Cut the ingredients together with a pastry cutter until they resemble small crumbles. Sprinkle the crumbles evenly over the batter in the rectangular pan. Bake for 45 minutes.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.