Blueberry Coffee Cake

Breads/Muffins/Coffee Cake/Scones


2 C. Flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda

1/3 C. butter, softened
1/2 C. Sugar
3/4 C. flour
1/2 tsp. Cinnamon

1/2 C. soft butter
1 C. sugar
2 eggs
1 C. sour cream
1/4 tsp. salt
1 tsp. vanilla

21 oz. blueberry pie filling or peach, apple, cherry

Combine flour, baking powder, baking soda. Set aside. Combine crumb topping ingredients: butter, sugar, flour, and cinnamon. Set aside. Cream butter, sugar, eggs, sour cream, salt, and vanilla. Add flour mixture. Combine until well blended. Place half of dough in bottom of a greased 9x13" pan. Spread evenly 1 can of pie filling on top of dough. Place other half of dough on top of pie filling. Sprinkle with crumb topping. Bake at 350 F. for 45 to 50 minutes. Bake a little longer for a more firm cake.

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