Mini Blueberry Coffee Cakes
Coffee Cakes with blueberries and crunchy topping made in a mini bundt cake maker, use regular or gluten free baking mix…
Mini Blueberry Coffee Cakes
Ingredients
- 1/2 cup regular or gluten free baking mix
- 1 egg
- 1/4 cup plain yogurt
- 1/4 cup sugar
- 1 tablespoon cooking oil
- 1/4 teaspoon vanilla or lemon extract
- 1/4 cup fresh blueberries
- Crunchy Topping
- 1 tablespoons light brown sugar
- 2 tablespoons regular or gluten free flour
- 2 teaspoons melted butter
- Mix together until crumbly, set aside
Directions
- Wipe inside of bundt maker with cooking oil or spray. Plug in mini bundt maker to heat up.
- In a medium mixing bowl add the egg, sugar, yogurt, cooking oil, and vanilla extract, beat together with a fork.
- Add the baking mix, stir until mixed in and then beat for about a minute with fork.
- Fold in the blueberries.
- Pour half of the batter into mini bundt maker, sprinkle half of the topping on batter, close lid and bake for about 8 minutes, until toothpick entered in cake comes out clean.
- With pot holders lift out cake by the plate handles, set on cooling rack. Repeat with remaining batter. Makes 2 cakes.
