Blueberry Coffee Cake

09 March 2020 Bookmark • 0

This Blueberry Coffee Cake is formed with easy cake batter, juicy blueberries, topped with sugar , pecan streusel and drizzled with Maple cheese Glaze!

It is, tender, moist, and zip in need of addicting! I’ve also included the way to make blueberry coffee cake, the way to store, and the way to freeze for everything you would like to understand for the simplest Blueberry Coffee Cake!

Blueberry Coffee Cake

This Blueberry Coffee Cake looks super fancy but is super easy because it starts with a cake mix! We just put our house on the market so I never know once I will receive a text that somebody are going to be at my house in quarter-hour. So I'm doing tons of simplifying – starting with cake mixes!

This ready-mix is combined with with pudding mix, vanilla yogurt, oil , eggs, vanilla and blueberries to make the foremost moist Blueberry Coffee Cake you ever sunk your teeth into. It’s a sweet, juicy blueberry cake explosion in every bite!

INGREDIENTS :

Blueberry Muffin Cake:

1 pkg. yellow cake mix
1 3.4 oz. pkg. vanilla instant pudding mix
1 teaspoon cinnamon
1 cup vanilla yogurt (low fat/nonfat okay)
1/2 cup Vegetable oil
1/4 cup water
4 large eggs
1 tablespoon vanilla extract
1 pint blueberries, separated

Brown Sugar Streusel:

1 cup pecans
1 cup flour
3/4 cup brown sugar
1/2 cup granulated sugar
6 tablespoons butter, cubed and chilled
1/2 teaspoon cinnamon

Maple Cream Cheese Glaze:

4 oz. cream cheese, softened
2 tablespoons butter, softened
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup powdered sugar, sifted

INSTRUCTIONS :

Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup/10-inch nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.
Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
Cake: Add blueberries to a medium bowl and toss with 2 tablespoons of the cake mix. Set 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 reserved blueberries into batter. Batter will be very thick.
(Optional for Blueberry Swirl – see note) Measure out 1 cup batter (to top blueberry layer) and spoon the rest of the batter into the prepared pan. Layer remaining blueberries over batter in pan in a single layer and spread reserved 1 cup batter evenly over blueberries (layer will be very thin).
Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Streusel.
Bake for 60-65 minutes at 350 degrees F or until toothpick inserted comes out clean. Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
Glaze: Beat cream cheese and butter together until smooth. Beat in maple syrup, vanilla and cinnamon then gradually beat in powdered sugar, adding additional maple a teaspoon at a time if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for 15 seconds or so – so good!
Store in tightly wrapped in plastic wrap at room temperature for 2-3 days or in the refrigerator for 5-7 days.