Saturday, July 27, 2013

Double Streusel Blueberry Coffee Cake

Cookbook recipe #58

You know those recipes where as you are making them they look all wrong the whole time, then they come out great? This is one of those recipes. I have never made a coffee cake before so I did not know what to expect. The dough in the recipe gets really really thick and seems all wrong as your making it. But it came out really good so sometimes I have learned to just go with it and wait and see if it comes out. This time my instinct was right. The only thing I changed about the recipe was that I added blueberries. They are still on sale for good prices here so I had some in the fridge I needed to use up. This recipe was super easy as you just use Bisquick baking mix. It literally took no time at all to make. My kind of baking!

Double Streusel Blueberry Coffee Cake
Adapted from Best of Betty Crocker 2010


2/3 cup Original Bisquick mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter

Coffee Cake

2 cups original Bisquick mix
1/2 cup milk
2 tablespoons sugar
1 1/2 teaspoons pure vanilla extract
1 egg
1 cup fresh blueberries

Preheat oven to 375 degrees.

Spray and 9 inch round cake pan with cooking spray.

Make the streusel in a small bowl by mixing all but the butter. Then cut in the butter with a pastry blender until crumbly. Set aside. 

Next mix all the ingredients for the coffee cake in a large bowl. 

Spread half of batter in pan. Then top with half the blueberries. Then top with half of the struesel. Then repeat with the rest. 

Bake for 20-25 minutes or until golden brown. Let stand 30 minutes before serving.

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