2 21-cans Lucky Leaf Premium Blueberry Pie Filling
½ cup sliced almonds
Begin by mixing the topping.
In a small bowl combine the flour and sugar and whisk to thoroughly combine. Add the cubed butter and, with your fingers, rub the butter into the flour until the mixture resembles coarse sand. Add the almonds and mix to combine. Cover and chill while you prepare the cake batter.
Heat the oven to 350 F and spray a 9x13-inch pan with non-stick cooking spray.
In the work bowl of a stand mixer, or in a large bowl with a hand mixer, add the oil, butter, brown sugar, and sugar. Mix on medium-low speed until the mixture is well combined, about 1 minute. Add the eggs one at a time, mixing for 30 seconds after each addition, then add the vanilla and mix on low to combine, about 30 seconds.
In a separate bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk well to combine. Add the flour mixture alternately with the buttermilk mixing for 30 seconds after each addition, starting and ending with the flour. Make sure not to over-mix the batter.
Spread half of the batter into the prepared pan, top with 1 can of Lucky Leaf Premium Blueberry Pie Filling and all of the sliced almonds. Gently spread the remaining cake batter over the top, then spoon the second can of filling over the batter. Finally, evenly sprinkle the topping over the blueberries.
Bake for 55 to 60 minutes, or until the edges of the cake begin to pull away from the sides of the pan and the cake is firm when gently pressed in the center. Cool completely to room temperature before serving.
Recipe by Evil Shenanigans at http://evilshenanigans.com/2013/05/lucky-leaf-blueberry-coffee-cake-2/