I've made this incredible coffee cake for years now. I very rarely use shortening in my baking, but I'm sure it's what gives this cake such a melt-in-your-mouth, velvety texture. So when you want a really special treat for breakfast with friends, give this one a try!
2/3 cup shortening
1 cup sugar
2 teaspoons grated lemon rind
2 tablespoons lemon juice
2 eggs
3 cup flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 cup blueberries
Topping:
2/3 cup sugar
1/2 cup flour
1 cup pecan pieces
1/3 cup butter
1 teaspoon cinnamon
In a large bowl, cream shortening and sugar until light and fluffy. Beat in lemon rind, lemon juice and eggs. In another bowl, sift dry ingredients together. Add to creamed mixture alternately with the milk. Gently fold in blueberries. Spread batter into a greased and floured 9x13 pan. Combine the 2/3 cup sugar, 1/2 cup flour and 1 teaspoon cinnamon in a small bowl. Cut or rub butter into sugar mixture; add nuts. Sprinkle topping evenly over cake. Bake at 350 for 35-40 minutes. 
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