Prep Time 15m
Cook Time 45m
Ready Time 75m
Yield 9 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
TOPPING
  • 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
COFFEE CAKE
  • 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
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening, melted
  • 1 1/2 teaspoons maple flavor extract
  • 1 1/2 cups fresh blueberries
Preparation Directions
  • Step 1Heat oven to 350ºF. Lightly coat a 9 x 9-inch baking pan with no-stick cooking spray.
  • Step 2Combine 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.
  • Step 3Stir 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.
  • Step 4Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool slightly. Cut into squares.
doughboy doughboy

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