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Blueberry-Poppy Seed Coffee Cake
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Prep Time:
15 minutes
Total Time:
35 minutes
Indulge in irresistible blueberry-poppy seed cake with a luscious blueberry glaze instead of coffee!
Ingredients:
  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • 1 cup water
  • 3 tablespoons vegetable oil
  • 1 tablespoon poppy seed
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
Instructions:
  • Preheat oven to 400°F and generously grease an 8x8x2 inch square pan.
  • Separate blueberries from muffin mix and keep the liquid. Combine muffin mix, water, oil, egg, poppy seeds, and reserved blueberries with their liquid in a bowl. Mix just until blended. Transfer to pan and bake for 15 to 20 minutes until golden brown.
  • Combine the reserved blueberry liquid with water to reach 1/3 cup. Combine the blueberry liquid, sugar, and cornstarch in a 1-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute, then remove from heat. Gently fold in the blueberries. Spread the luscious blueberry glaze over the warm coffee cake.

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