Blueberry Maple Coffee Cake

Prep time: 15 min
Cook Time: 45 min
Yield: 9 servings

Crisco Original No-Stick Cooking Spray

TOPPING
1/4 cup firmly packed brown sugar
3 tablespoons Pillsbury BEST? All Purpose Flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons Crisco All-Vegetable Shortening
OR 2 tablespoons Crisco All-Vegetable Shortening Sticks
1/4 cup chopped pecans or walnuts

COFFEE CAKE
2 cups Pillsbury BEST All Purpose Flour
2/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup milk
1/2 cup Crisco All-Vegetable Shortening, melted
OR 1/2 stick Crisco All-Vegetable Shortening Sticks, melted
1 1/2 teaspoons maple flavor extract
1 1/2 cups fresh blueberries

HEAT oven to 350F. Lightly coat a 9 x 9-inch baking pan with no-stick cooking spray.

COMBINE brown sugar, 3 tablespoons flour, cinnamon and 1/4 teaspoon salt in large bowl. Cut in 2 tablespoons shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.

STIR together 2 cups flour, sugar, baking powder and 1/4 teaspoon salt in large bowl. Whisk together eggs, milk, 1/2 cup 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.

BAKE 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool slightly. Cut into squares.

Source: Pillsbury