Awaken your family or guests to the aroma
of freshly-made Blueberry Coffee Cake … it's a special delight
if you prepare the dish a night ahead -- then all you have to
do is wake, bake, serve and enjoy!
Blueberry
Coffee Cake
- 1 cup margarine, softened
- 11/2 cups granulated sugar
- 2 large eggs
- 1 cup no-fat sour cream
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 (21 ounces) can COMSTOCK®
or WILDERNESS® More Fruit Blueberry Fruit Filling or Topping
-
- Cake Topping:
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350°F
(175°C). In large mixing bowl, combine margarine, sugar,
eggs, sour cream and vanilla. Mix until well blended. Add flour,
baking powder and salt; mix just until combined. Spread half
of batter in the bottom of a greased 9" x 13" pan.
Top with blueberry fruit filling and then remaining batter.
- For topping: In small
bowl, combine sugar, brown sugar and cinnamon; sprinkle over
top of coffee cake. Bake for 50 to 60 minutes or until toothpick
inserted in center comes out clean. Cool; cut into squares.
Makes 20 servings. Prep
time: 25 minutes.
Recipe and photograph provided
courtesy of Birds Eye Foods, Inc. Comstock® and Wilderness®
are brands of Birds Eye Foods, Inc. Copyright ©2008. For
more recipes, visit www.piefilling.com
