Blueberry Coffee Cake Recipe
Summary
Main IngredientBlueberry
Ingredients
| Graham cracker crumbs | 1/4 Cup (16 tbs) | |
| Streusel Coffee Cake batter | ||
| Frozen blueberries | 2 Cup (16 tbs), Defrosted | |
| Lemon Glaze | ||
Directions
1. Generously grease 12-cup bundt cake dish; coat with graham cracker crumbs.
2. Prepare Streusel Coffee Cake batter as directed. Spread 1/2 of the batter in prepared dish. Sprinkle 1/2 of blueberries over batter. Spread with remaining batter and sprinkle remaining blueberries on top. Microwave uncovered on high (100%), rotating cake dish 1/4 turn every 4 minutes, until top springs back when touched lightly, 12 to 14 minutes. Let cool on heatproof surface 10 minutes (do not use rack).
3. Invert coffee cake onto serving plate. Drizzle with Lemon Glaze.
2. Prepare Streusel Coffee Cake batter as directed. Spread 1/2 of the batter in prepared dish. Sprinkle 1/2 of blueberries over batter. Spread with remaining batter and sprinkle remaining blueberries on top. Microwave uncovered on high (100%), rotating cake dish 1/4 turn every 4 minutes, until top springs back when touched lightly, 12 to 14 minutes. Let cool on heatproof surface 10 minutes (do not use rack).
3. Invert coffee cake onto serving plate. Drizzle with Lemon Glaze.
Chef
