Blueberry Crumb Coffeecake

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.

Rating:

★★★★★ 3 votes

Comments:

25 Comments

Serves:

makes one 13x9-inch cake

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

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
2 tsp: cinnamon
1/4 c: granulated sugar
1/2 c: chopped walnuts

How to Make Blueberry Crumb Coffeecake

Step-by-Step

1Preheat oven to 350^. Spray a 9x13-inch baking pan with Pam. Set aside.
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In a medium bowl whisk together the Bisquick, salt, baking powder and soda, leave the lumps. Set aside.
2In 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.
3Combine blueberry filling and the lemon juice, blending well.
Spread over batter evenly.
Spread remainder of batter over blueberry filling.
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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.