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Blueberry Coffee Cake

Prep Time: 15 Minute(s)
Cook Time: 25 Minute(s)
Yield: 9 servings

Ingredients

  • COFFEE CAKE
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups Pillsbury BEST™ 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, melted
  • 1 large egg
  • 2/3 cup milk
  • 3/4 cup Smucker's® Blueberry Preserves
  • TOPPING
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup chopped walnuts
  • 2 tablespoons flour
  • 1 tablespoon butter

Directions

  1. HEAT oven to 400°F. Spray 8- or 9-inch square baking pan with no-stick cooking spray. Lightly spoon flour into measuring cup; level off.
  2. COMBINE flour, sugar, baking powder, salt and allspice in medium bowl. Add butter, egg and milk. Mix vigorously until well blended.
  3. POUR half of batter into prepared pan; spread preserves evenly over batter. Top with remaining batter.
  4. COMBINE topping ingredients; mix until crumbly. Sprinkle over top of coffee cake. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts

Serving Size (1 slice, 1/9 of cake), Calories 310 (Calories from Fat 100), Total Fat 11g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 45mg, Sodium 340mg, Total Carbohydrate 48g (Dietary Fiber 1g, Sugars 29g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 10%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.