For the Coffee Cake:
1 1/2 cups all-purpose flour, divided
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/3 cup butter or margarine, melted
2/3 cup milk
3/4 cup Smucker's Blueberry preserves
For the Topping:
1/4 cup firmly packed brown sugar
1/4 cup chopped walnuts
2 tablespoons flour
1 tablespoon butter or margarine
Grease and flour 8- or 9-inch square baking pan. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine 1 1/2 cups flour, sugar, baking powder, salt and allspice. Add melted butter, egg and milk. Mix vigorously until well blended.
Pour half of batter into greased and floured pan; spread Smucker’s preserves evenly over batter. Top with remaining batter.
Combine topping ingredients; mix until crumbly. Sprinkle over top of coffee cake.
Bake at 400 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Active Time: 25 Minutes
Total Time: 45 Minutes
Yield: 9 Servings