Blueberry Sour Cream Coffee Cake
This blueberry coffee cake starts with a box mix, but with the addition of sour cream and a homemade streusel, it takes an ordinary muffin mix and transforms it into a drool worthy coffee cake!
Servings: 6
Ingredients
- 1 Pkg Betty Crocker Wild Blueberry muffin mix it is important that you purchase this particular mix
- 2/3 c. sour cream
- 1 egg
- 1/3 c. milk
- -
- Streusel
- 1/2 c. brown sugar packed
- 1/3 c. flour
- 1/2 tsp. cinnamon
- 1/4 c. butter hard
Instructions
- Preheat oven to 400°. Open muffin box mix and remove the contents. Drain and rinse the can of blueberries and set aside.
- Mix sour cream and egg until well combined, then stir in milk gradually. Add in the muffin mix to the sour cream mixture just until moistened, be sure not to mix too much.
- In a separate bowl, combine the streusel ingredients with a fork until a course crumble forms.
- In a greased 8x8 pan layer with half of the batter, half of the streusel, remaining batter and top with blueberries and remaining streusel. Be sure to spread the batter evenly on each layer.
- Bake at 400° for 35 minutes. Let cool for 15-20 minutes before serving.
- NOTES:
- *This recipe easily doubles into a 9x13 pan for a larger crowd.
- **You can assemble this the night before and store refrigerated overnight. Bake in the morning and add a few additional minutes to the baking time.