Description
A recipe for Blueberry Coffee Cake

Ingredients

• Coffee Cake
  
• 1 package Duncan Hines Bakery-Style Wild Maine Blueberry Muffin Mix
  
• 2 large egg whites
  
• 1/2 cup orange juice
  
• 1/2 cup strawberry preserves
  
• Crisco Cooking Spray
  
• Crumb Topping
  
• 1/2 cup chopped pecans
  
• 1/2 cup firmly packed brown sugar
  
• 2 tablespoons Crisco Butter Flavored Shortening Sticks
  
• 1 tablespoon all-purpose flour

Preparation
Hands-On Time: 20 minutes Total Time: 1 hour

1. Preheat oven to 350°F. Spray 8-inch square pan with nonstick cooking spray.

2. Rinse blueberries from mix with cold water and drain.

3. For coffee cake, place muffin mix in medium bowl. Break up any lumps. Add egg whites and orange juice. Stir until moistened, about 50 strokes. Fold in blueberries. Spread in pan. Top with strawberry preserves.

4. For crumb topping, combine pecans, brown sugar, shortening and flour. Stir until mixture is crumbly. Sprinkle evenly on batter.

5. Bake for 35 to 40 minutes or until toothpick inserted into center comes out clean. Serve warm or cool completely.

Nutrition
no information available

Serves
Makes about 9 servings

Variations
no information available