Perfect for Mother's Day ~ Blueberry Crumb Coffee Cake

I've decided that this year since my parents will be up visiting from Florida over Mother's Day weekend, I am going to have a brunch at my home for my mom. So this means getting together a few new recipes to serve the day of the brunch. I always like to throw in a few surprises.

I had just received the new issue of Victoria Bliss magazine on my nook, and as I was skimming through it this gorgeous recipe jumped off the page at me!

1 cup quick cooking oats

1 cup all purpose flour

1 cup firmly packed light brown sugar

1/4 cup sliced almonds

1/4 cu slivered almonds

1 tsp salt

1/2 cup melted butter

1/4 dried blueberries, (I used Crasins blueberry infused Crasins)

1 (16 oz) pkg. of pound cake mix

1/4 cup butter flavored shortening

2/3 cup water

2 large eggs

1/2 cup vanilla yogurt

2 tsp. vanilla extract

1/2 cup fresh blueberries

Preheat your oven to 375 degrees. Spray tube pan with cooking spray and set aside

Next in a large bowl, combine the first 8 ingredients, divide in half and set aside.

In another large bowl, combine the cake mix, shortening, water eggs, yogurt and extract. Using a hand mixer, beat the batter for 2 minutes on medium high speed.

When don mixing, pour half of the batter into your prepared tube and top with half of the crumble mixture. Pour the rest of the batter on top of the crumble mixture and then top with the remainder of the crumble mixture. Slightly press the top crumble mixture in the batter. 

Place in hot oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. let cool for 20 minutes and then remove cake from pan and let cool completely on a wire rack.

Enjoy!!!

XO

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