Blueberry Crumb Coffeecake
|Serves:||makes one 13x9-inch cake|
|2 c||bisquick baking mix|
|1/2 tsp||baking powder|
|1/2 tsp||baking soda|
|1/2 c||brown sugar, firmly packed|
|2 Tbsp||butter, softened|
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|1/3 c||vegetable oil|
|1 tsp||vanilla extract|
|1 tsp||lemon juice|
|6 oz||cup greek blueberry yogurt|
|21 oz||can blueberry pie filling|
|1/4 c||granulated sugar|
|1/2 c||chopped walnuts|
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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.
In a medium bowl whisk together the Bisquick, salt, baking powder and soda, leave the lumps. Set aside.
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.
Spread over batter evenly.
Spread remainder of batter over blueberry filling.
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.