Blueberry Maple Coffee Cake

Prep Time: 15 min
Cook Time: 45 min
Ready Time: 75 min
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
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 Directions

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.

Nutritional Information Per Serving

Serving Size (1 slice, 1/9 of cake), Calories 350 (Calories from Fat 160), Total Fat 17g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 50mg, Sodium 320mg, Total Carbohydrate 44g (Dietary Fiber 2g, Sugars 19g), Protein 0g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.