Blueberry Coffee Cake

Ingredients:

2  cups all-purpose flour
1  tsp. baking powder
1  tsp. baking soda
1/2 tsp. salt
1/2 cup butter or margarine, softened
1  cup plus 1/2 cup sugar
2   eggs
1  tsp. vanilla extract
1  cup sour cream
1  (21-oz.) can Comstock® or Wilderness® More Fruit Blueberry Fruit Filling or Topping
1/4 cup packed brown sugar
1  tsp. cinnamon

Directions:

1. Preheat oven to 350°F. Whisk flour, baking powder, baking soda and salt together in a bowl and set aside.
2. Combine butter or margarine and 1 cup sugar in a large mixing bowl. Using an electric mixer, beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla and sour cream. Add flour mixture and stir until just combined. Spread half the batter in the bottom of a greased 7 x 11-inch baking pan. Top with Blueberry Fruit Filling and carefully spread remaining batter over filling.
3. In small bowl, combine ½ cup sugar, brown sugar, and cinnamon; sprinkle over top of coffee cake.
4. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool on rack before serving.

Makes 20 servings
Prep time: 15 minutes
Bake time: 50-60 minutes