Blueberry Maple Coffee Cake
Prep Time: 15 min
Cook Time: 45 Min
Serves 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
- HEAT oven to 350ºF. Lightly coat a 9 x 9-inch baking pan with no-stick cooking spray.
- 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.
- 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.
- BAKE 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool slightly. Cut into squares.
