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Blueberry Coffee Cake
- For the Coffee Cake:
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/3 cup butter or margarine, melted
- 1 egg
- 2/3 cup milk
- 3/4 cup Smucker's Blueberry Preserves
- For the Topping:
- 1/4 cup firmly packed brown sugar
- 1/4 cup chopped walnuts
- 2 tablespoons flour
- 1 tablespoon butter or margarine
Grease and flour 8 or 9-inch square baking pan. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine 1 1/2 cups flour, sugar, baking powder, salt and allspice. Add melted butter, egg and milk. Mix vigorously until well blended.
Pour half of batter into greased and floured pan; spread Smucker’s preserves evenly over batter. Top with remaining batter.
Combine topping ingredients; mix until crumbly. Sprinkle over top of coffee cake.
Bake at 400 degrees F for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Recipe reprinted by permission of Smucker's. All rights reserved.
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