Blueberry Coffee Cake
Coffee cake with cake mix
This blueberry coffee cake is easier to make because you begin with a white cake mix. Cream cheese and eggs help add fullness to the batter. The streusel topping includes pecans (which can, of course, be omitted). It’s such an easy mix and uses ingredients you are likely to have in your kitchen.
Blueberries are an excellent antioxidant for out diet. Cream cheese is a good source of antioxidants and probiotics. Since I love all things cream cheese, this recipe is a hit for me. You can decrease the sugar if you’d like since there is also sugar in the streusel topping.
This blueberry coffee cake can be stored at room temperature for 24 hours. You can keep it in the refrigerator longer. It also freezes well.
The recipe
Blueberry Coffee Cake
An easy coffee cake that starts with a cake mix and has a streusel topping
Ingredients
- 1/2 cup brown sugar
- 2/3 cup regular flour
- 5 Tbsp butter - softened is easier
- 1/4 cup chopped pecans
- 1 box white cake mix - choose your brand
- 3 eggs
- 8 oz cream cheese, softened
- 1/4 cup water
- 1/2 cup vegetable oil
- 2-3 cups blueberries
Instructions
- Streusel topping: Combine brown sugar, flour, butter, and pecans
- Mix together until crumbly
- In a separate bowl combine cake mix, cream cheese, eggs, water and oil and mix by hand or with a hand mixer just until mixed
- Oil/grease/spray a 9 x 13 inch pan
- Put HALF the batter in the bottom of the pan. Spread it out - it will be a little thick
- Sprinkle blueberries on top of batter
- Top with remaining batter
- Sprinkle streusel evenly on top of the batter
- Bake in 375 oven for 45 minutes OR until the cake temperature is 170+
- Remove from oven. Let cool. When cool, cover and keep at room temperature for 24 hours.
