Blueberry Coffee Cake

Blueberry Coffee Cake
(Compliements of our friend Dr. David Schultz)

1 Cup of margarine or butter, softened
1 ½ cups of sugar
2 eggs
1 cup no-fat sour cream
1 Tbsp. vanilla extract
2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1 can (21 oz.) blueberry fruit filling or topping

Cake Topping:
½ cup granulated sugar
¼ cup packed brown sugar
1 tsp. Cinnamon

Preheat oven to 350 degrees. In a large mixing bowl, combine margarine or butter, sugar, eggs, sour cream, and vanilla. Mix until well-blended. Add flour, baking powder, and salt. 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 a small blowl, 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; cute into squares. Makes 20 servings. Prep time is about 25 minutes.