Blueberry Filling Coffee Cake

Today, as usual, the dog and the cat both were raring to go at 4:30 a.m.  Instead of going back to bed, I thought "I don't have anything to post for the blog today.", so into the kitchen I go with eyes still half closed.  I turned on the computer and while I was waiting for the coffee to brew, I needed to come up with an idea for a post. I thought cake.  I haven't posted one of those in a long time.  A coffee cake would do the trick.

I pulled up all of the cake recipes on my computer and scrolled through the list. Then I stumbled upon this recipe that my grandmother used to make.  Blueberry coffee cake is one of my favorites.  I hope you enjoy this tasty treat.

Blueberry Pie Filling Coffee Cake (8 servings)
Cake:
½ cup butter, room temperature (or Crisco shortening)
1 cup sugar
2 large eggs
½ cup warm milk
1 tablespoon vanilla
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 19 ounce can blueberry pie filling

Crumb Topping:
1/3 cup flour
1 teaspoon cinnamon
¼ cup sugar
4 tablespoons butter, softened

1. Preheat oven to 350°.
2. Grease a 10-inch springform pan (or uses an 11x7 or 13x9 pan)
3. In a large bowl cream butter with sugar until fluffy.
4. Add in eggs and vanilla; beat until well combined.
5. In a small bowl mix together flour, baking powder, salt and cinnamon; add to the creamed mixture alternately with milk; beat until well blended.
6. Spread 2/3 of batter into the pan, then dollup tablespoonfuls of the pie filling all over the top of the batter.
7. Dollup the remaining batter on top of the pie filling (it will look very uneven).
8. In a small bowl mix together the topping ingredients with your fingers, then sprinkle on the top of the cake.
9. Bake for 45-50 minutes or until cake tests done.
10. Adjust and watch baking time for the 13x9 or the 11x70-inch baking pan.