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Baked Blueberry Coffee Cake With Crunchy Pecan Topping

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Ingredients
For topping
  All purpose flour 1⁄4 Cup (4 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon, softened
For cake
  Butter 1 Cup (16 tbs), softened
  Granulated sugar 1 Cup (16 tbs)
  Eggs 2
  Sour cream 8 Ounce
  Vanilla 1 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
For pie filling
  Canned blueberry pie filling 21 Ounce (1 Can)
Directions

Cream butter and gradually add the sugar. Beat until light and fluffy. Add eggs, one at a time and beat well after each addition. Stir in sour cream and vanilla. Combine dry ingredients and gradually add to cream mixture, beating well. Spread half of the batter in a 13 x 9 x 2" baking pan that has been sprayed with cooking spray. Spread the pie filling on top and then top the pie filling with the remaining batter. Sprinkle topping mixture over the top. Bake in a 375° preheated oven for 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Servings: 
4
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