Blueberry Coffee Cake
Prep Time:20 mins
Cook Time:50 mins
Serves:12
- 238 Calories
- 2g Protein
- 13g Total Fat
- 29g Carbs
Ever met a coffee cake you didn’t like? We haven’t either, and our Blueberry Coffee Cake recipe is no exception. Crafted with weekend brunch in mind, this cake comes together with help from a handful of pantry staples including Kodiak® Blueberry Power Cakes. We prefer our slice served warm with a morning cuppa joe; but it also makes a hearty snack that fuels those big endeavors. No matter how you choose to enjoy it, just know this cake hits the spot. Every. Time.
Recipe provided by Kitchen McCabe
Ingredients
For the cake:
- 3 cups Kodiak Blueberry Power Cakes Flapjack & Waffle Mix
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 8 tablespoons unsalted butter, room temperature
- 3/4 cup whole milk
- 1/4 cup buttermilk
- 1 egg
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
For the streusel:
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/3 cup Kodiak Blueberry Power Cakes Flapjack & Waffle Mix
- 1/2 teaspoon cinnamon
- 5 tablespoons unsalted butter, room temperature
Directions
For the cake:
- Preheat the oven to 375° F. Grease and flour a tube pan.
- Place the Kodiak mix and both sugars in a mixing bowl. Whisk to combine.
- Add the butter to the bowl and cut into the flour and sugar mixture with a pastry blender or fork.
- In a small mixing bowl, whisk together the milk, buttermilk, egg, applesauce, and vanilla.
- Add the wet ingredients to the dry mixture and fold in with a rubber spatula until combined. Fold in the blueberries.
- Spoon the batter evenly into the prepared pan and set aside to rest while you prepare the streusel topping.
For the streusel:
- Add both sugars, the Kodiak mix, and cinnamon to a small mixing bowl and whisk together.
- Cut the butter into the dry mixture until it resembles coarse crumbs.
Bring it all together:
- Sprinkle the streusel topping evenly over the batter in the tube pan.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let cool before cutting into slices. Store in an airtight container.
