Blueberry Coffee Cake
Servings 20 slices
slices
This lemon blueberry coffee cake is rich, sweet, and has the most delicious crumbly topping for a classic cake you’ll love! Tried and tested!
Equipment
- 9x13 Inch Baking Pan
Ingredients
- 15.2 oz lemon cake mix
- ½ Cup butter softened
- ⅔ Cup milk
- 2 large eggs
- 16 oz canned blueberries drained
Instructions
- Heat oven to 350˚ F. Grease and flour a 13x9 baking pan.
- In a large bowl, combine the cake mix and margarine until crumbly. Set aside 1 ¼ Cup crumbs for the topping.
- To the remaining crumbs, add the milk and eggs. Beat on high for 2 minutes. Pour into the baking pan.
- Drain the canned blueberries and spoon the blueberries evenly over the batter. Sprinkle with the reserved crumbs.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool or serve warm.
Notes
Expert Tip: Crumble using your hands: Crumble the butter into the cake mix using your hands. This is an efficient way to distribute the butter into the cake mix.
Refrigerate: To store leftovers of your blueberry coffee cake recipe, let the cake cool completely. Then, wrap it tightly in plastic wrap and place it in an airtight container in the refrigerator. This cake will keep well for up to 3 days.
Freeze: Unfortunately, freezing this cake isn't recommended as it could cause the crumb topping to lose its crunch.
Nutrition
Serving: 1slice | Calories: 144kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 203mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg