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Blueberry Maple Coffee Cake

blueberry-maple-coffee-cake

Cook Time: 45 Min

Yield: 9 Servings

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blueberry-maple-coffee-cake

Ingredients

 

  • TOPPING
  • 1/4 C. firmly packed brown sugar
  • 3 Tbsp. all-purpose flour
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 2 Tbsp. Crisco® All-Vegetable Shortening
  • 1/4 C. chopped pecans or walnuts
  • COFFEE CAKE
  • 2 C. all-purpose flour
  • 2/3 C. sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 2/3 C. milk
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 1/2 tsp. maple flavor extract
  • 1 1/2 C. fresh blueberries

Directions

  1. HEAT oven to 350ºF. Lightly coat a 9 x 9-inch baking pan with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE brown sugar, 3 Tbsp. flour, cinnamon and 1/4 tsp. salt in large bowl. Cut in 2 Tbsp. shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
  3. STIR together 2 C. flour, sugar, baking powder and 1/4 tsp. salt in large bowl. Whisk together eggs, milk, 1/2 C. 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.
  4. BAKE 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool slightly. Cut into squares.

Blueberry Maple Coffee Cake

blueberry-maple-coffee-cake

Cook Time: 45 Min

Yield: 9 Servings

Ingredients

 

  • TOPPING
  • 1/4 C. firmly packed brown sugar
  • 3 Tbsp. all-purpose flour
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 2 Tbsp. Crisco® All-Vegetable Shortening
  • 1/4 C. chopped pecans or walnuts
  • COFFEE CAKE
  • 2 C. all-purpose flour
  • 2/3 C. sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 2/3 C. milk
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 1/2 tsp. maple flavor extract
  • 1 1/2 C. fresh blueberries

Directions

  1. HEAT oven to 350ºF. Lightly coat a 9 x 9-inch baking pan with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE brown sugar, 3 Tbsp. flour, cinnamon and 1/4 tsp. salt in large bowl. Cut in 2 Tbsp. shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
  3. STIR together 2 C. flour, sugar, baking powder and 1/4 tsp. salt in large bowl. Whisk together eggs, milk, 1/2 C. 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.
  4. BAKE 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool slightly. Cut into squares.

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