1 c Plus 2 teaspoons butter;
-softened, divided
; (2 sticks)
1 3/4 c Sugar; divided
3 Eggs
3 1/4 c All-purpose flour; divided
2 ts Baking powder
1 ts Vanilla extract
1 cn Blueberry pie filling; (21
-ounces)
1 ts Ground cinnamon
Preheat the oven to 350 degrees F. Coat a 9″ x 13″ baking dish with
nonstick cooking spray. In a large bowl, cream together 1 cup of the butter
and 1 1/2 cups of the sugar. Add the eggs, one at a time. Add 3 cups of the
flour, the baking powder, and vanilla; mix well. Spread half the batter in
the baking dish. Using a wet knife, spread the pie filling evenly over the
batter then dollop the remainig batter over the pie filling and spread it
with a wet knife, almost covering the pie filling. In a small bowl, mix
together with a fork the remaining 1/4 cup flour, 1/4 cup sugar, 2
teaspoons butter, and the cinnamon, until crumbly. Sprinkle over the batter
then bake for 55 to 60 minutes, or until a wooden toothpick inserted in the
center comes out clean. Cool in the baking dish on a wire cooling rack. Cut
and serve.
NOTE: If you use a glass baking dish, it will cook a little faster, so
adjust your baking time.
Yields
1 servings