Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
Pour batter into a greased 9x13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
Serve with coffee or tea, or even with a scoop of ice cream.
Shortening: Butter could be substituted instead of shortening. I like how soft and tender the shortening makes the cake.Berries: Swap out the blueberries for any kind of berry!Make Ahead Instructions: Make the batter as instructed and pour in prepared pan. Cover and store in refrigerator for a few hours up to overnight. Remove from refrigerator and let stand 30 minutes before adding the streusel and baking.Freezing Instructions: Allow cake to cool completely then wrap thoroughly in plastic wrap then aluminum foil. Freeze for up to 3 months. Allow to come to room temperature before serving.Variations:
Lemon Blueberry Coffee Cake: Add 1 Tbsp. fresh lemon zest into the batter.
Sour Cream Blueberry Coffee Cake: Substitute half of the amount of milk for sour cream.
Buttermilk Blueberry Coffee Cake: Substitute half of the amount of milk for buttermilk.