Easy Blueberry Coffee Cake
My husband and children absolutely love blueberries. We also love all things cake, so when I found this recipe, I knew I had to tweak it to suit my family. Always having fresh blueberries in the house is extremely expensive when they are not in season, and I'm trying to feed an entire family. They each can eat their own pint, and I dream of the day we can grow our own and save on money. Until then, I have found a simple and easy blueberry coffee cake that uses imitation blueberries. On occasion, I like adding frozen ones to up the flavor profile. You do have to be careful when working with frozen though, as they tend to bleed and color the cake blue if over-mixed or allowed to thaw too much.
When blueberries are not in season, and you have the desire to have something with their flavor, try this fast and easy coffee cake recipe. The recipe is taken from the Krusteaz brand blueberry pancake/waffle mix box and given an added twist. This simple and easy coffee cake only takes 35 minutes to complete and will be loved for breakfast or as a mid-day snack with tea or coffee.
You can have a deliciously moist and fluffy blueberry coffee cake even if blueberries are not in season in less than an hour with this simple recipe. They may not taste like the real thing, but they are still tasty and make for a great, simple, and easy substitute.
For those blueberry lovers in your family, this is a great substitute until blueberries come back into season. This coffee cake is the perfect morning breakfast that the whole family will love.
Ingredients for the Coffee Cake:
- 2/1/2 cups Krusteaz Blueberry Pancake Mix, (Other blueberry pancake/waffle mixes work as well)
- 1 cup Water
- 1/4 cup Sugar
- 1 Egg
- 1 Tsp. Vanilla
Ingredients for the Crumble Topping:
- 1/4 cup Krusteaz Blueberry Pancake Mix
- 1/4 cup Brown Sugar
- 2 Tsp. Cinnamon
- 3 Tbs. Butter
*Note: If you prefer a larger amount of crumble on your coffee cake you may want to double your topping mixture. This set of ingredients only creates a light layer of crumble that just barely covers the top of the cake. Most of it will also "melt" into the batter while it bakes not giving you the true steusel look. I have made it both ways and my family prefers doubling the topping. We love our streusel topping on everything, and coffee cake is no different. Streusel makes everything taste better!
- Preheat oven to 350 degrees.
- For Topping: In a small bowl mix together 1/4 cup pancake mix, brown sugar, and cinnamon.
- Cut in butter, until mixture is crumbly. Set aside.
- For Cake: In a large bowl stir together 2/1/2 cups pancake mix, water, sugar, vanilla, and egg (Mix only until moistened. Over mixing your batter will result in a heavy, dense, and grainy coffee cake).
- Spoon batter into a greased bundt pan.
- Sprinkle topping evenly over cake batter and bake 25–30 minutes or until toothpick comes out clean.
This recipe is super simple, easy, and the perfect cake for making with the kids. I also like that I can make this on those cold mornings before school so the kids can have a warm breakfast.
Perfect for early morning breakfasts, Sunday brunches, or a mid-day tea, this coffee cake is sure to be a crowd-pleaser. The blueberry coffee cake pairs well with syrup if you wish, can be used for dunking in coffee, or simply eating just the way it is. It's a versatile cake that is perfect for any occasion.
When blueberries are in season you can add a cup of real blueberries to the mix creating a richer, flavor that hits all the right tart, and sweet notes. Or you can learn how to freeze and store blueberries so you can create the perfect cake with real blueberries during any season.
Questions & Answers
Can blueberry coffee cake be made in a 9x13 dish rather than a bundt pan?
I would use an 8x8 pan instead. A 9x13 will make the cake too thin.
© 2012 Cholee Clay