Shelly's Recipe

BLUEBERRY COFFEE CAKE

Category: Coffee Cake

1 cup plus 2 tsp butter, softened, divided
1 3/4 cups sugar, divided
3 eggs
3 1/4 cups flour, divided
2 tsp baking powder
1 tsp vanilla extract
1 (21 oz) can blueberry pie filling
1 tsp ground cinnamon

Preheat the oven to 350. Coat a 13x9 inch baking dish with nonstick cooking spray. In a large bowl, cream together 1 cup of the butter and 1 1/2 cups of the sugar. Add the eggs, one at a time. Add 3 cups of the flour, the baking powder, and vanilla; mix well. Spread half the batter in the baking dish.

Using a wet knife, spread the pie filling evenly over the batter then dollop the remaining batter over the pie filling and spread it with a wet knife, almost covering the pie filling.

In a small bowl, mix together with a fork the remaining 1/4 cup flour, 1/4 cup sugar, 2 tsp butter, and the cinnamon, until crumbly. Sprinkle over the batter then bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool in the baking dish on a wire cooling rack. Cut and serve.

NOTE: If you use a glass baking dish, it will cook a little faster, so adjust your baking time.