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Blueberry Coffeecake
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Description
This coffeecake has become a favorite with my family. It’s always on the breakfast menu when we get together.
If you’re not fond of blueberries, you could substitute any flavor of pie filling.
Ingredients
- 1-½ cup White Sugar
- ½ cups Oleo Or Butter
- ½ cups Shortening
- 1 teaspoon Vanilla
- 4 whole Eggs
- 3 cups White Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- 21 ounces, weight Can Blueberry Pie Filling
Preparation
Blend in a mixer bowl on low speed the sugar, oleo/butter, shortening, vanilla and eggs. Add flour, baking powder, and salt and beat on low speed until combined.
Spread half of the batter into a greased 15 1/2″ by 10 1/2″ baking dish. Top with 1 can of blueberry pie filling. Drop the remaining batter by spoonfuls on top of the pie filling. There is no need to try to spread to cover the filling.
Bake at 350 degrees F for 30 to 35 minutes.
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