This Good Morning Coffee Cake Recipe is so delicious. Your guests will think you spent hours slaving over it in the kitchen – when in reality it only takes about 5 minutes of prep time and 40 minutes in the oven! This recipe is one I grew up with and I have no idea it’s origin. All I know is that it is a favorite “go-to” coffee cake that my mother always bakes. Over the weekend I tossed one together and shared it with Mr. D’s family. It’s possible that because of this cake I won the FAVORITE daughter-in-law award. *winkwink* Oh yeah, I am their only daughter-in-law ~HA! Needless to say, it’s really yummy.
What you’ll need:
A box of Betty Crocker Wild Blueberry Muffin Mix
Milk, Two Eggs and Vegetable oil (prepare dough as per box instructions)
1 pint of fresh blueberries
1 can of segmented mandarin oranges in a can
3 Tablespoons Flour
2 Tablespoons of Butter
1/4 Cup of Brown Sugar
1/4 Teaspoon of Cinnamon
Heat oven to 400 degrees
Place blueberry muffin mix in a bowl.
Add milk, oil and eggs as specified on the box.
Drain canned blueberries, rinse and fold into mixture.
Drain and rinse fresh berries. (Blueberries are great, but for fun sometimes add in raspberries too!)
Fold fresh blueberries into the mixture being careful not to burst any and turn the mix blue.
Transfer into a 9×9 glass pyrex pan.
Evenly spread the mandarin orange segments across the top of the cake.
Mix 2 Tablespoons firm butter (cut into small cubes) 1/4 cup of brown sugar, 3 Tablespoons of flour and 1/4 Teaspoons of Cinnamon. Sprinkle over the top of the cake.
Bake for 35-40 minutes.
E N J O Y hot out of the oven (maybe with a pat of butter) and a steaming hot cup of coffee.