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Blueberry Coffee Cake

No recipe image available.Awaken your family to the aroma of freshly-baked 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!

Recipe Ingredients:

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

Cooking Directions:

  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.

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