BLUEBERRY COFFEE CAKE
This blueberry cake is filled with a layer of juicy blueberries and has a cookie-like crumble filling on top! A moist, buttery coffee cake recipe that's easy to make from scratch and tastes even better the next day.
INGREDIENTS
Blueberry muffin cake
- 4 large eggs
- 1 teaspoon of cinnamon
- 1/4 cup water
- 1 3.4 oz. pkg. vanilla instant pudding mix
- 1 tablespoon of vanilla extract
- 1/2 cup vegetable oil
- 1 package yellow cake mix
- 1 cup of vanilla yogurt (low fat / good fat)
- 1 pint of blueberries, separated
Brown Sugar Streusel
- 1/2 cup granulated sugar
- 1/2 teaspoon of cinnamon
- 1 cup of pecans
- 3/4 cup brown sugar
- 6 tbsp butter, cubed and refrigerated
- 1 cup of flour
Maple cream cheese frosting
- 1 teaspoon of vanilla extract
- 2 tablespoons of softened butter
- 1 cup powdered sugar, sifted
- 4 oz. cream cheese, softened
- 1/2 cup pure maple syrup
- 1 teaspoon of ground cinnamon
INSTRUCTIONS
First, preheat oven to 350 degrees F and spray all interior surfaces of a 16-cup / 10-inch non-stick tube pan with non-stick cooking spray WITH FLOUR or fat and flour the inside of your pan. Put aside.*
Then, streusel: Add the pecans to your food processor and mix 3 times. Add the flour, sugars and cinnamon and mix several times. Sprinkle with cold butter and mix until the mixture looks like small pebbles. (You can also combine in a bowl and cut the butter by hand). Reserve in the refrigerator.
Cake: Add blueberries to a medium bowl and toss with 2 tbsp of the cake mix. Put aside. Combine remaining cake mix, pudding mix, cinnamon, yogurt, oil, water, vanilla and eggs and whisk by hand for 1 minute. Gently fold 1 cup of reserved blueberries into the batter. The dough will be very thick.
(Optional for Blueberry Swirl - see note **) Measure 1 cup of batter (on blueberry layer) and pour remaining batter into prepared pan. Layer the remaining blueberries on the batter in the pan in a single layer and spread 1 cup of the reserved batter evenly over the blueberries (the layer will be very thin).
Pat the pot on the counter several times to remove air bubbles, then sprinkle evenly with Streusel.
Bake for 60 to 65 minutes at 350 degrees F or until a toothpick inserted comes out clean. Let the baked cake cool on a wire rack for 1 hour. Gently invert the cake on a baking sheet, remove the pan and turn it over on the cooling rack, streusel side up. Let cool to room temperature.
Frosting: Beat cream cheese and butter together until smooth. Stir in the maple syrup, vanilla and cinnamon, then gradually stir in the powdered sugar, adding additional maple a teaspoon at a time if necessary to achieve the desired consistency. Pour desired amount of frosting over cake and serve remaining frosting with individual portions. I love to reheat my cake with icing in the microwave for about 15 seconds - everything is fine!
Store in tightly wrapped plastic wrap at room temperature for 2-3 days or in the refrigerator for 5-7 days.
Happy Cooking Time.
RECIPE NOTES
* A bundt cake pan will NOT work in this recipe because it does not have enough bulk and the streusel will not be on top when inverted.
** If you don't want a blueberry swirl in your cake, you can just mix all the blueberries into the batter and eliminate step 4)
