Blueberry Coffee Cake

1 cup margarine, softened 1-1/2 cups sugar 2 eggs 1 cup no-fat sour cream 1 Tbsp. vanilla extract 2 cups all-purpose flour 1 Tbsp. baking powder 1/2 tsp. salt 1 can (21 oz.) blueberry fruit filling or topping Cake Topping: 1/2 cup granulated sugar  1/4 cup packed brown sugar  1 tsp. Cinnamon

 

Preheat oven to 350°F. In large mixing bowl, combine margarine, sugar, eggs, sour cream, and vanilla. Mix until well-blended. Add flour, baking powder, and salt; mix just until combined. Spread half of batter in the bottom of a greased 9” x 13” pan. Top with blueberry fruit filling and then remaining batter. For topping: In small bowl, combine sugar, brown sugar, and cinnamon; sprinkle over top of coffee cake. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool; cut into squares. Makes 20 servings. Prep time: 25 minutes.