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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.

 

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