Warm from the oven, this fast ‘n easy coffee cake will bring sleepyheads straight to the kitchen!
Blueberry Coffee Cake Supreme
- Prep Time 15 min
- Total 1 hr 10 min
- Servings 9
- Ingredients 7
Ingredients
- Brown Sugar 'n Oats Streusel
- 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
- 1/2 cup sour cream
- 1 egg
- 3/4 cup water
- 3 tablespoons vegetable oil
- Powdered Sugar Glaze
Instructions
-
Step1Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
-
Step2Make 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.
-
Step3Spread half of the batter in pan; sprinkle with half of the streusel. Spread remaining batter over streusel; sprinkle with remaining streusel.
-
Step4Bake 35 to 40 minutes or until golden brown; cool 15 minutes. Drizzle with Powdered Sugar Glaze.
Nutrition
315
Calories
12 g
Total Fat
4 g
Protein
50 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 315
- Calories from Fat
- 110
- 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;Tips from the Betty Crocker Kitchens
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