Recipe: Comstock Blueberry Coffee Cake

BLUEBERRY COFFEE CAKE

1 cup margarine, softened
1 1/2 cups sugar
2 eggs
1 cup no-fat sour cream
1 Tbsp. vanilla extract
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 can (21 oz.) Comstock or Wilderness More Fruit Blueberry Fruit Filling or Topping
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tsp. cinnamon

In large mixing bowl, combine margarine, sugar, eggs, sour cream and vanilla. Add flour, baking powder and salt; mix just until combined.

Spread half of batter in the bottom of a greased 9x13-inch pan. Top with fruit filling and then remaining batter.

In small bowl, combine sugar, brown sugar, and cinnamon; sprinkle over top of coffee cake.

Bake in preheated 350F oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool; cut into squares.

Makes 20 servings
Source: Comstock Pie Filling