Prep Time 15 min
Cook Time 45 Min
Servings 9
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • TOPPING
  • 1/4 cup firmly packed brown sugar
  • 3 tbsps. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2 tbsps. Crisco® All-Vegetable Shortening
  • 2 tbsps. Crisco® Baking Sticks All-Vegetable Shortening
  • 1/4 cup chopped pecans or walnuts
  • COFFEE CAKE
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 2/3 cup milk
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 1/2 tsps. maple flavor extract
  • 1 1/2 cups fresh blueberries

Directions

  • Step 1

    HEAT oven to 350ºF. Lightly coat a 9 x 9-inch baking pan with no-stick cooking spray.

  • Step 2

    COMBINE brown sugar, 3 tablespoons flour, cinnamon and 1/4 teaspoon salt in large bowl. Cut in 2 tablespoons shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.

  • Step 3

    STIR together 2 cups flour, sugar, baking powder and 1/4 teaspoon salt in large bowl. Whisk together eggs, milk, 1/2 cup shortening and maple flavor. Add to dry ingredients, stirring just until moistened. Rinse and drain blueberries. Fold gently into batter. Spread in prepared pan. Sprinkle topping evenly over batter.

  • Step 4

    BAKE 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool slightly. Cut into squares.

Serving size
(1 slice, 1/9 of cake)

  • Calories 350
  • Calories from Fat160g
  • Total Fat 17g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 320mg
  • Potassium 0mg
  • Total Carbohydrates 44g
  • Dietary Fiber 2g
  • Sugars 19g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

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