Wednesday, June 5, 2013

Blueberry Raspberry Coffee Cake

This super moist and easy coffee cake was a big hit at home.  I love to throw this kind of stuff together in the evening after the kids are in bed and let it bake while I'm doing the laundry or ironing or whatever.  I usually cover it with a light towel for the night and let it cool on the top of the stove.  This time around hubby and I could not resist a late night snack of this while it was still warm out of the oven.  
The berries rest on the bottom and give it extra moisture.  The orange peel and nutmeg are essential to just throw this over the top and give it a unique flavor.

1 box blueberry muffin Jiffy Mix
1 box raspberry muffin Jiffy Mix
2 eggs
1/2 cup milk
4 tbsp butter, melted
1 1/2 cups fresh or frozen, thawed blueberries or mix of raspberries and blueberries

Mix all ingredients together well and pour into a buttered 13x9x2.

1/2 cup flour
1/4 cup sugar
1/4 tsp dried orange peel (you could use fresh orange zest if you have it)
1/8 tsp nutmeg
1 tbsp maple syrup
3 tbsp butter

Cut all ingredients together using a pastry blender.  If you don't have a pastry blender, use a whisk and press straight down to the bottom of the bowl over and over.  Or use a knife and fork to cut together.  Cut until well combined and crumbly.  Spread evenly over the top of the batter.  Bake at 350 for about 20 minutes until the middle is set and the edges are golden.  Serve warm or cold.

1 comment:

Susan@Organized31 said...

Yum. Sounds delicious and I love that it starts with a mix. Any timesaving tip I can use is much appreciated. Thanks for sharing at Inspire Us Thursday at Organized 31.