Blueberry Sour Cream Coffeecake
Save this Recipe
Featured in Cookbooks
Blueberry Sour Cream Coffeecake
Quickie weekday breakfast treat, begins with a muffin mix.
Yield: 9 servings
- Coffeecake:
-
1
package Duncah Hines Muffin Mix with
-
streusel
- ⅓
- ¼-⅓
- 1
- ¼
- Glaze:
- ½
- 3
1. Preheat oven to 375. Grease an 8 or 9 inch round cake pan.
2. Rinse blueberries with cold water and drain. Combine with blueberry preserves in small bowl and set aside.
3. Combine dry muffin mix, sour cream, milk, and egg in medium bowl. Stir until ingredients are moistened. Spread half of batter in pan.
4. Spread ½ of blueberry mixture on top of batter. Spread remaining batter over blueberry layer. Spread remaining fruit on top, avoiding edges. Sprinkle with enclosed streusel topping.
5. Bake for 30–35 minutes for 8 inch or 25 to 30 minutes for 9 inch pan.
6. For glaze, combine confectioners sugar and water till smooth and drizzle over warm coffeecake.
Sign-in to comment on this recipe.
The Cook
Recipe Roll
- One Bowl Quick Chocolate Cake
- Arroz con Pollo
- Blueberry Sour Cream Coffeecake
- Chicken Parmesan
- Chocolate Pudding Poke Cake
