Who has time for coffee when there's delicious blueberry-poppy seed cake with blueberry glaze to be eaten!
Blueberry-Poppy Seed Coffee Cake
- Prep Time 15 min
- Total 35 min
- Servings 9
- Ingredients 7
Ingredients
- 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
- 1 cup water
- 3 tablespoons vegetable oil
- 1 egg
- 1 tablespoon poppy seed
- 2 tablespoons sugar
- 2 teaspoons cornstarch
Instructions
-
Step1Heat oven to 400°F. Grease bottom and sides of square pan, 8x8x2 inches.
-
Step2Drain 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.
-
Step3Add 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.
Nutrition
245
Calories
8 g
Total Fat
3 g
Protein
41 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 245
- Calories from Fat
- 70
- 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;Tips from the Betty Crocker Kitchens
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