This is a favorite recipe, passed on to me from my mom. While I usually steer clear of prepackaged foods, this coffee cake is so delicious and yummy that I break my own "homemade" rule. The muffin mixes make this so easy to whip up for an early breakfast or a relaxed brunch.
Blueberry Sour Cream Coffee Cake
from my mom
4 Jiffy blueberry muffin mixes
2 cups sour cream (16 ounces)
1/2 cup water
1/4 cup oil
2 cups blueberries, fresh or frozen
Mix first 5 ingredients together with electric mixer. Gently fold in the blueberries. Pour into a greased 9x13 baking dish.
1/4 cup flour
1/2 cup butter
1/4 cup brown sugar (or more to taste)
1/4 cup quick oats
nuts, nutmeg, cinnamon
Fork ingredients together until crumbly. Pour over top of coffee cake batter.
Bake at 350-degrees for 50-55 minutes.