I LOVE coffee cake. Pairs perfectly with coffee, obviously, but the buttery-ness, crunchy topping, and soft fluffy cinnamon-flavored insides make me feel so fuzzy inside.
Justin and I both love blueberries, so I thought I'd add a little extra touch to make them special for this gorgeous fall morning.
A little something sweet to make the day.
1 box coffee cake mix (or cinnamon streusel)
1 tsp vanilla
2/3 cup milk
1/4 oil (I used coconut oil)
1 tbsp butter
1 bag frozen blueberries
Preheat the oven to 425 degrees.
1. Melt the coconut oil. Whip it with the eggs, vanilla, and milk. Add in the cake mix and whisk until incorporated.
2. Butter a medium-sized baking dish. Tumble in the frozen blueberries. Pour the batter over the blueberries. Combine the butter with the streusel topping and crumble it over the top of the batter.
3. Bake for 40-45 minutes or until the batter has cooked through (test it with a wooden toothpick).