Blueberry Coffee Cake

by

Ingredients

  • 2 C. Flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Topping:
  • 1/3 C. butter, softened
  • 1/2 C. Sugar
  • 3/4 C. flour
  • 1/2 tsp. Cinnamon
  • Cake:
  • 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

Directions

  • 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 9×13″ 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.