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Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter or margarine, softened
- 1 cup plus 1/2 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup sour cream
- 1 (21-oz.) can Comstock® or Wilderness® More Fruit Blueberry Fruit Filling or Topping
- 1/4 cup packed brown sugar
- 1 tsp. cinnamon
Details
Servings 20
Adapted from birdseyefoods.com
Preparation
Step 1
1. Preheat oven to 350°F. Whisk flour, baking powder, baking soda and salt together in a bowl and set aside.
2. Combine butter or margarine and 1 cup sugar in a large mixing bowl. Using an electric mixer, beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla and sour cream. Add flour mixture and stir until just combined. Spread half the batter in the bottom of a greased 7 x 11-inch baking pan. Top with Blueberry Fruit Filling and carefully spread remaining batter over filling.
3. In small bowl, combine ½ cup sugar, brown sugar, and cinnamon; sprinkle over top of coffee cake.
4. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool on rack before serving.
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