Blueberry Crumb Coffeecake

Pat Duran Recipe

By Pat Duran kitchenchatter

This recipe is from my first cookbook in 1973. The photo is from Cooks Across America.
This is a very simple and moist coffeecake my family loves. You do not need to use blueberries you may use any pie filling or fresh fruit you desire and matching yogurt or use plain or lemon yogurt- you will be baking a new coffeecake every week- your family will think you are the greatest baker ever- well, they probably already do- but this is easy enough for all those beginners out there. Enjoy.


Recipe Rating:
 3 Ratings
Serves:
makes one 13x9-inch cake
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

CAKE:
2 c
bisquick baking mix
1/4 tsp
salt
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 c
brown sugar, firmly packed
2 Tbsp
butter, softened
1/3 c
vegetable oil
3 large
eggs
1 tsp
vanilla extract
1 tsp
lemon juice
6 oz
cup greek blueberry yogurt
21 oz
can blueberry pie filling
TOPPING:
2 tsp
cinnamon
1/4 c
granulated sugar
1/2 c
chopped walnuts

Directions Step-By-Step

1
Preheat oven to 350^. Spray a 9x13-inch baking pan with Pam. Set aside.
---
In a medium bowl whisk together the Bisquick, salt, baking powder and soda, leave the lumps. Set aside.
2
In a large mixer bowl beat together the brown sugar, butter and oil until fluffy.
Add the eggs one at a time until blended.
Beat in vanilla and yogurt.
Add flour mixture, stirring until just combined.
Spread 1/2 the batter in the prepared baking pan.
3
Combine blueberry filling and the lemon juice, blending well.
Spread over batter evenly.
Spread remainder of batter over blueberry filling.
---
Topping:
Combine ingredients and spread on top of the top batter evenly.
Bake coffeecake for 35-45 minutes-or until tested done with toothpick test.
Cool and serve with whipped cream or ice cream if desired.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
  • Comments

  • 1-5 of 23
  • user
    Nancy J. Patrykus Finnjin - May 13, 2012
    A GREAT recipe PAT,..looks like I will be making it very soon...
    Right now my rhubarb is ready...
    so I better use that first...
    Happy Mothers Day to you...sweetie
    Hugs, Nancy P.
  • user
    Lynnda Cloutier eatygourmet - May 13, 2012
    Perfect timing! I'm sitting here, eating a blueberry muffin. Good, but not as good as this looks! Thanks, Pat. Another great recipe.
  • user
    susan simons imbossmare - May 13, 2012
    Pat this looks like an awesome brunch or tea item, thanks for posting.
  • user
    Diane Hopson Smith DeeDee2011 - May 13, 2012
    Wonderful recipe Pat!! Thanks for sharing!
  • user
    Pat Duran kitchenchatter - May 13, 2012
    Thank you Nancy, that recipe for the rhubarb rills looks real good.
    Lynnda and Diane thanks for reviewing the recipe.
    Susan you are right a great brunch idea.