Blueberry Walnut Coffeecake

Blueberry Walnut Coffeecake

Blueberry Walnut Coffeecake

Blueberry coffeecake is an all-around breakfast favorite. And it's a piece of cake to turn our sour cream coffeecake mix into a scrumptious blueberry-walnut version, just the ticket for Sunday brunch.

Topping
  1. Topping mix
  2. 4 tablespoons melted butter
  3. 1 cup chopped walnuts
Cake
  1. Cake mix
  2. 4 tablespoons softened butter
  3. 3/4 cup milk
  4. 2 large eggs
  5. 2/3 cup fresh or frozen blueberries
Instructions
  1. Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.
  2. Combine the topping mix with the butter to form large crumbs. Stir in the chopped walnuts; set the topping aside.
  3. Beat together the cake mix, butter, milk, and eggs for 30 seconds on low speed, and 1 minute on medium speed. Scrape the bowl as needed.
  4. Gently fold the blueberries into the batter.
  5. Spread the batter into the prepared pan and sprinkle the topping evenly over the batter, pressing it in gently.
  6. Bake the cake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven, and serve it right from the pan, warm or at room temperature.

Yield: 24 servings