1 1/2 c. flour, divided
1/4 c. sugar
2 1/2 t. baking powder
1/2 t. salt
1/4 t. ground allspice
1/3 c. butter, melted
2/3 c. milk
3/4 c. Smucker’s Blueberry Preserves
1/4 c. firmly packed brown sugar
1/4 c. chopped pecans
2 T. flour
1 T. butter
Grease and flour 8-9 in square baking pan. Lightly spoon flour into measuring cup; level off
In medium blow, combine 1 1/2 c. flour, sugar, baking powder, salt and allspice. Add melted butter, egg and milk. Mix vigorously until 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. Sprinkly over top of coffee cake.
Bake at 400 degrees for 20 to 25 min.