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Desserts

Blueberry Coffee Cake w/ Muffin Streusel

10 min
Prep Time
50 min
Cook Time
60 min
Total Time
serves 1
Est. Yield

Ingredients

FOR THE CAKE:

  • 1-1/2 cups whole wheat pastry flour
  • 3/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 Egg
  • 1/4 cup Vegetable Oil
  • 1/2 cup Milk
  • 1 cup Fresh or Frozen Blueberries

FOR THE STREUSEL:

  • 1/2 cup Kodiak Cakes Blueberry Muffin Mix
  • 1/4 cup (4 tablespoons) Unsalted butter

DIRECTIONS

  1. Preheat the oven to 375 F degrees
  2. Grease and flour an 8” Springform pan. Set aside
  3. Sift the flour into a large mixing bowl. Add the sugar, baking powder, and salt. Whisk together
  4. In another bowl, whisk together the egg, oil, and milk
  5. Add the wet ingredients into the dry ingredients and mix just until combined
  6. Fold blueberries into batter and spoon evenly into prepared pan
  7. Place the muffin mix in a small bowl. Cube the butter and add to the muffin mix, cutting in with a knife or pastry cutter until the mixture is made up of small pieces of butter. Sprinkle mixture evenly over top of cake batter
  8. Bake cake in the preheated oven for 45-50 minutes, or until a tester inserted into the center comes out clean. Streusel should be golden brown
  9. Let cool for 30 minutes. Can be served warm or at room temperature

Nutrition Facts

260
Calories
12g
Fat
36g
Carbs
3g
Protein

Recipe Makes approx. 1 Servings
Serving Size = 1 slice

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