Apricot-Blueberry Coffee Cake(A Favorite Of Family And Friends)
A delightful coffee cake bursting with fruity flavors, combining sweet blueberries and tangy apricots with a tender, moist crumb. Perfect for breakfast, brunch, or dessert, this layered treat offers a harmonious blend of citrus and berry notes that appeal to family and friends alike.
Ingredients
Instructions
- Combine the cake mix, lemon pudding, eggs, vegetable oil, and sour cream; beat well by hand. Add the blueberries and chopped apricots.
- Combine sugar, cinnamon, and nuts; set aside.
- Grease and flour a tube pan.
- Pour half of the cake mixture into the prepared pan.
- Sprinkle with half of the sugar-cinnamon mixture.
- Add the remaining cake mixture on top.
- Sprinkle with the remaining sugar-cinnamon mixture.
- Bake at 350°F (175°C) for about 1 hour until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. If you don't have instant lemon pudding, substitute with vanilla pudding and add a tablespoon of lemon zest for flavor. To enhance the fruitiness, try adding a mix of fresh blueberries and dried apricots. For added crunch, toss in some chopped nuts. This recipe is also great for brunch alongside dishes like Best-Ever Egg Nog.
Serving Suggestions
This apricot-blueberry coffee cake is perfect for breakfast or as an afternoon snack. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream. It pairs beautifully with coffee or tea. For a delightful brunch spread, consider serving it alongside Aunt Lettie'S Pound Cake or a refreshing fruit salad.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze individual slices wrapped in plastic wrap for up to three months. To reheat, simply microwave a slice for 15-20 seconds or warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot-Blueberry Coffee Cake(A Favorite Of Family And Friends) contains roughly 354 calories, with 5g protein, 30g carbohydrates, and 26g fat. It is a good source of dietary fiber (13% of the Daily Value) and protein (10% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned blueberries?
Yes, fresh blueberries can be used instead of canned. However, ensure they are rinsed and dried to avoid excess moisture in the batter. Fresh fruit may also provide a slightly different texture and flavor, making the cake even more delightful.
What can I substitute for sour cream?
If you don't have sour cream, plain Greek yogurt is a great alternative that adds creaminess and tanginess. You can also use buttermilk or a mixture of milk and vinegar as a substitute, though this may slightly alter the cake's texture.
How do I know when the coffee cake is done baking?
To check if the coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).