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Blueberry Coffee Cake Supreme

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Blueberry Coffee Cake Supreme
  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 9
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Warm from the oven, this fast ‘n easy coffee cake will bring sleepyheads straight to the kitchen!

Ingredients

Brown Sugar 'n Oats Streusel
1
package Betty Crocker™ wild blueberry muffin mix
1/2
cup sour cream
1
egg
3/4
cup water
3
tablespoons vegetable oil
Powdered Sugar Glaze

Directions

  • 1 Heat oven to 425ºF. Grease bottom and sides of square pan, 8x8x2 inches.
  • 2 Make Brown Sugar 'n Oats Streusel; set aside. Drain Blueberries; rinse and set aside. Mix sour cream and egg in medium bowl; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir blueberries into batter.
  • 3 Spread half of the batter in pan; sprinkle with half of the streusel. Spread remaining batter over streusel; sprinkle with remaining streusel.
  • 4 Bake 35 to 40 minutes or until golden brown; cool 15 minutes. Drizzle with Powdered Sugar Glaze.
Tips  

Both old-fashioned and quick-cooking oats are whole oats that have been steamed and rolled. Because the quick-cooking variety is cut into small pieces before steaming, it gives baked goods a softer texture.

Instead of taking the time to make the glaze, you can use warmed ready-to-serve frosting. Place about 1/2 cup of vanilla frosting in a microwavable bowl, and heat in the microwave on Medium (50%) for 15 seconds until smooth.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
315
(
Calories from Fat
110
)
Daily Value
Total Fat
12 g
(
Saturated Fat
4 g
)
Cholesterol
40 mg
Sodium
270 mg
Potassium
80 mg
Total Carbohydrate
50 g
(
Dietary Fiber
2 g
)
Protein
4 g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
22%
22%
Iron
6%
6%
Exchanges:
2 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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