BLUEBERRY-POPPY SEED COFFEE CAKE
Who has time for coffee when there's delicious blueberry-poppy seed cake with blueberry glaze to be eaten!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Grease bottom and sides of square pan, 8x8x2 inches.
- Drain blueberries from muffin mix, reserving liquid. Set aside blueberry liquid and blueberries. Stir muffin mix, water, oil, egg and poppy seed in medium bowl just until blended. Pour into pan. Bake 15 to 20 minutes or until golden brown.
- Add enough water to reserved blueberry liquid to measure 1/3 cup. Mix blueberry liquid, sugar and cornstarch in 1-quart saucepan. Heat to boiling over medium heat. Boil and stir 1 minute; remove from heat. Stir in blueberries. Spread blueberry glaze over warm coffee cake.
Nutrition Facts : Calories 245, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg
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