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

1. 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.
2. 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 provided courtesy of Birds Eye Foods, Inc. Comstock® and Wilderness® are brands of Birds Eye Foods, Inc. Copyright ©2008.