Mouthwatering blueberries abed a cloud of sour cream cake and drizzled with a sweet glaze make this delightful breakfast treat a requested favorite during the holidays!
During late fall, early winter cans of pie filling generally go on sale. Take advantage of these sales and stock up to make mouthwatering coffee cakes for breakfast or snacking.
1 cup sour cream
1/4 cup water
1 (18.25 ounce) package white cake mix
1 (21 ounce) can Blueberry Pie Filling
1/4 cup chopped walnuts** optional
1 1/2 cups confectioners’ sugar
2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C).
This recipe works best if prepared in a Jelly roll pan, but we’ve successfully made it in a 8″ round cake pan as well. Use what you have, but remember to adjust the baking time accordingly.
Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan (or baking pan of your choice)
Mix sour cream, water and eggs, then Stir in cake mix until moistened but still slightly lumpy. Spread into pan. Randomly drop pie filling by large spoonfuls onto batter.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with walnuts, if desired and drizzle with glaze.
To Make Glaze:
Mix Confectioners Sugar and milk, let set until cake is done and cooked for at least 10 minutes.
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