Sweet Blueberry Pie Filling Coffee Cake

By mitzzy

Everyone needs something easy, fruity, and a good keeping cake. This one works with any pie fillin but blueberry makes for a fabulous tasting and good looking cake. The crumb topping is just the perfect final touch.

Ingredients

• Cake Batter
• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 1/2 cup warm milk
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 can blueberry pie filling (about 19 ounce)
• Crumb Topping
• 1/3 cup all purpose flour
• 1/4 cup sugar
• 3 tablespoons unsalted butter
• 1/4 teaspoon cinnamon

Preparation

Step 1

Preheat the oven to 350 F. Spray a 10 inch springform pan with nonstick cooking spray. You can also use a 9 by 13 inch cake pan. Place pan on a parchment paper lined baking sheet.

In a mixer or food processor, cream the butter and sugar until light and fluffy. Add in the eggs, blend well and then the vanilla. Fold in dry ingredients, alternating with the milk, to make a soft batter. Spread 2/3 of the batter in the pan. Place dollops of the pie filling all around, taking care not to congest it in any one place. Top with dollops of remaining batter (it will not be even – this is fine)

In a small bowl, rub crumb topping ingredients together with your fingertips.

Distribute crumb topping over cake.

Bake until done, about 50-70 minutes and cake is lightly browned on top