Saturday, March 8, 2014

Blueberry Sour Cream Coffee Cake

My mother would always use Duncan Hines cake mixes if she didn't bake from scratch. She would never buy any of the other brands, except for the Jiffy yellow cake mix that came in the little one layer box. That was what we usually had for strawberry shortcake. Last year, we were all meeting for the 4th of July in New Smyrna Beach, Fl. I had been googling for a good add on to our breakfast casserole and found this delicious Sour Cream Blueberry Coffeecake at We even used the canned icing- it melted easily and made a great glaze. This is a good Sunday morning treat before church. It is pretty easy to put together. Bake while you are in the shower and then wake the kids and daddy with smiles on their faces. Your house will smell great -

1 package Wild Maine Blueberry Muffin Mix
1/4 cup sour cream
1/2 cup milk
2 large eggs
1/4 cup blueberry preserves
Duncan Hines classic vanilla frosting

Grease 9 inch round cake pan
Preheat oven to 375 degrees
Rinse blueberries from mix with cold water and drain
Combine mix, sour cream, milk, eggs in medium bowl. Stir until moistened
Spread half the batter in pan
Combine blueberries and preserves in small bowl. Spread half of the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.
Bake for 25 to 30 minutes or until golden
Place frosting in microwave bowl. Microwave on high 10 seconds at a time, stirring, until melted.
Drizzle melted frosting over coffee cake-

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