Tasty Tuesday: Easy Blueberry Coffeecake

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Every year we spend a couple of weeks in Michigan, living in a hundred-year-old cottage. This vacation always includes careful use of an ancient septic system, removal of entire mouse cities from cupboards, and battling swarms of fruit flies. Life is simpler and sometimes more primitive.

Cooking requires lots of creativity and innovation. Rarely do the cupboards yield every ingredient that a recipe calls for. The pans are never as good as what I use at home. Most summers, my mixer doesn’t come with me. This morning, I needed to use blueberries before the fruit flies devoured them completely. I was also limited to what was on hand, so this is the blueberry coffee cake we ended up with:

Blueberry Coffee Cake

Whisk together:

  • 3 eggs
  • 1/4 c. oil
  • 3/4 c. sugar
  • 3 c. pancake mix (we buy the huge bag of Krusteaz pancake mix from Sam’s Club and take it with us)
  • enough milk to make a batter that is about the density of cake mix

Pour batter into shallow, greased baking pan. (I used my “stone” Pampered Chef jelly roll-sized pan for this and it didn’t overflow the sides!) Sprinkle a layer of blueberries over the entire pan.

Cut together (either with a pastry cutter, a couple of knives, your bare hands, or a food processor:

  • 3/4 stick of cold butter
  • 1 c. brown sugar
  • 3/4 c. pancake mix (dry)

Mix until crumbly. Spread this crumbly mix over the top of the batter and berries. Bake at 350° until the cake is done and the crumbly top is lightly browned.

True confessions: This morning, I didn’t measure anything at all. I threw in the ingredients and kept stirring until it looked like the right texture. These measurements are approximations and your mileage may vary! Years ago, my sister passed along the method of using pancake mix as the cake-y part of coffee-cake. (Think those crumble top Bisquick coffee cakes.) This method works with any kind of fruit. You can also add cinnamon and nuts to either the batter or the crumble part. If you don’t have eggs or oil, this still will work just fine. The best part is…it looks yummy, tastes delicious, and everyone thinks you’ve just made a hugely important cooking effort first thing in the day. I’ve added some photos below.

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Barb Kelley.

About Barb


Mom of 4 boys ranging in age from 18-24, Barb cooks and writes her way through life as she explores what comes next in the life of a mom. Visit her at My Sister's Kitchen at http://mysisterskitchenonline.com. You can also find Barb on Facebook at http://facebook.com/sisterskitchen/ or follow her on Twitter https://twitter.com/sisters_kitchen