Blueberry Maple Coffee Cake

By dpearce

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1/4 cup firmly packed brown sugar
• 3 tablespoons Pillsbury BEST® All Purpose Flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons Crisco® All-Vegetable Shortening
• OR 2 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
• 1/4 cup chopped pecans or walnuts
• 2 cups Pillsbury BEST® All Purpose Flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 2/3 cup milk
• 1/2 cup Crisco® All-Vegetable Shortening, melted
• OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening, melted
• 1 1/2 teaspoons maple flavor extract
• 1 1/2 cups fresh blueberries

Preparation

Step 1

HEAT oven to 350ºF. Lightly coat a 9 x 9-inch baking pan with no-stick cooking spray.

COMBINE brown sugar, 3 tablespoons flour, cinnamon and 1/4 teaspoon salt in large bowl. Cut in 2 tablespoons shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.

STIR together 2 cups flour, sugar, baking powder and 1/4 teaspoon salt in large bowl. Whisk together eggs, milk, 1/2 cup 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.