blueberry-maple-coffee-cake

Blueberry Maple Coffee Cake

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Prep Time:
15 min

Cook Time:
45 Min

Servings:
9 Servings

Difficulty:
Easy

Prep Time:
15 min

Cook Time:
45 Min

Servings:
9 Servings

Difficulty:
Easy

INGREDIENTS

TOPPING

  • 1/4 C. firmly packed brown sugar
  • 3 Tbsps. all-purpose flour
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 2 Tbsps. Crisco® All-Vegetable Shortening
  • 1/4 C. chopped pecans or walnuts

COFFEE CAKE

  • 2 C. all-purpose flour
  • 2/3 C. sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 2/3 C. milk
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 1/2 tsps. maple flavor extract
  • 1 1/2 C. fresh blueberries

DIRECTIONS

  1. HEAT oven to 350ºF. Lightly coat a 9 x 9-inch baking pan with no-stick cooking spray.
  2. COMBINE brown sugar, 3 Tbsp. flour, cinnamon and 1/4 tsp. salt in large bowl. Cut in 2 Tbsp. shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
  3. STIR together 2 C. flour, sugar, baking powder and 1/4 tsp. salt in large bowl. Whisk together eggs, milk, 1/2 C. shortening and maple flavor. Add to dry ingredients, stirring just until moistened. Rinse and drain blueberries. Fold gently into batter. Spread in prepared pan. Sprinkle topping evenly over batter.
  4. BAKE 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool slightly. Cut into squares.

Nutrition

Serving size
(1 slice, 1/9 of cake)

  • Calories 350
  • Calories from Fat160g
  • Total Fat 17g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 320mg
  • Potassium 0mg
  • Total Carbohydrates 44g
  • Dietary Fiber 2g
  • Sugars 19g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet