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Blueberry-Poppy Seed Coffee Cake

  • Prep 15 min
  • Total 35 min
  • Servings 9
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Who has time for coffee when there's delicious blueberry-poppy seed cake with blueberry glaze to be eaten! MORE + LESS -

Ingredients

1
package Betty Crocker™ wild blueberry muffin mix
1
cup water
3
tablespoons vegetable oil
1
egg
1
tablespoon poppy seed
2
tablespoons sugar
2
teaspoons cornstarch

Steps

Hide Images
  • 1
    Heat oven to 400ºF. Grease bottom and sides of square pan, 8x8x2 inches.
  • 2
    Drain blueberries from muffin mix, reserving liquid. Set aside blueberry liquid and blueberries. Stir muffin mix, water, oil, egg and poppy seed in medium bowl just until blended. Pour into pan. Bake 15 to 20 minutes or until golden brown.
  • 3
    Add enough water to reserved blueberry liquid to measure 1/3 cup. Mix blueberry liquid, sugar and cornstarch in 1-quart saucepan. Heat to boiling over medium heat. Boil and stir 1 minute; remove from heat. Stir in blueberries. Spread blueberry glaze over warm coffee cake.

Expert Tips

The tiny poppy seed comes from the poppy plant. It takes about 900,000 poppy seeds to make a pound!

If you're not wild about poppy seeds, leave them out. What you will have then is a delightful seedless blueberry coffee cake with blueberry glaze.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
245
Calories from Fat
70
% Daily Value
Total Fat
8 g
Saturated Fat
1 g
Cholesterol
25 mg
Sodium
290 mg
Potassium
40 mg
Total Carbohydrate
41 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
32%
32%
Iron
8%
8%
Exchanges:
1 Starch; 1 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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