Blueberry Coffeecake
A moist and flavorful blueberry coffeecake featuring a tender yellow cake base, topped with sweet streusel and fresh blueberry filling, perfect for breakfast or dessert gatherings.
Ingredients
Instructions
- In a mixing bowl, combine 1 1/2 cups of cake mix, flour, eggs, yeast, and warm water; beat for 2 minutes.
- In another bowl, mix the remaining cake mix with oleo until crumbly.
- Grease a 9 x 13-inch cake pan and pour in the cake batter.
- Add a layer of blueberry pie filling on top of the batter.
- Sprinkle streusel crumbs over the filling and, at the very top, sprinkle sugar.
- Bake for 30 to 35 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. You can also substitute the blueberry pie filling with fresh blueberries or any other berry of your choice. If you're looking for a lighter version, try using a sugar-free cake mix or a gluten-free flour blend. Make sure your water is warm, not hot, to properly activate the yeast.
Serving Suggestions
Serve the blueberry coffeecake warm or at room temperature as a delightful breakfast or snack. It pairs beautifully with a cup of coffee or tea. For a special touch, consider serving it alongside fresh whipped cream or a scoop of vanilla ice cream. This dish also complements well with a side of fruit salad for a colorful presentation.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual pieces in the microwave for about 15-20 seconds or in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Coffeecake contains roughly 155 calories, with 5g protein, 31g carbohydrates, and 1g fat. It is a good source of protein (10% of the Daily Value).
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 make this coffeecake ahead of time?
Yes, you can prepare the coffeecake a day in advance. Just store it covered at room temperature. If you prefer, you can also bake it, let it cool completely, and then refrigerate it. Reheat before serving to enjoy the best texture and flavor.
What can I use instead of oleo?
If you don't have oleo on hand, you can substitute it with unsalted butter or margarine in equal amounts. For a dairy-free option, use coconut oil or a plant-based butter substitute, which will still yield a lovely crumbly topping.
How do I know when the coffeecake is done baking?
To check if the coffeecake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. The top should be golden brown. If it’s browning too quickly, cover it loosely with aluminum foil until the center is fully cooked.
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).