Citrus Blueberry Coffee Cake
This recipe amps up regular coffee cake and is more moist and spongy. I topped off with an easy cinnamon streusel.
Ingredients:
Your favorite blueberry muffin mix
(I used Krusteaz wild blueberry mix)
2 eggs
2 T of either lemon or orange zest
½ cup sour cream
¼ cup water (maybe a bit more if the mix is not wet enough.)
⅓ cup vegetable oil
For the streusel crumble:
1 tsp cinnamon
1.5 T sugar
3 T AP flour
2 T butter
Cut butter into dry ingredients until crumbly.
Directions:
Preheat oven to 350°
Combine all of the cake ingredients, adding the blueberries last.
Pour into a greased 9” x 5” baking pan
Top with crumble
Bake at 350° for approx.
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