Blueberry Honey Bun Cake
Coffee cakes, casseroles, chicken dinners – to my mother’s generation they were the most used recipe cards, smudged and stained from repeated use. If you could bake a good coffee cake, a hearty casserole, and could fry chicken, you just about had it covered in feeding a family, entertaining friends, and impressing everyone at the potluck supper. Today, times have definitely changed, but on rainy Sundays I yearn for the food of yesterday. So I bake coffee cake and realize it’s still useful to have an amazing coffee cake recipe up my sleeve, one I can whip out effortlessly, with ingredients on hand in the pantry and fridge. This is one such recipe, so called a Honey Bun Cake because it resembles those irresistible honey bun sweet rolls with confectioners’ sugar drizzle. Through the years I have tweaked this favorite recipe, sometimes adding ricotta cheese in place of the sour cream, or using fresh berries for color and flavor, but always beginning with a yellow cake mix. The version I share today uses my cake mix (and it is a recipe I shared with food blogger Karly Campbell – www.bunsinmyoven.com – who took this gorgeous photo). If you use a smaller cake mix (from 15 to 16 ounces) simply omit the water in the recipe, and watch the baking time as the coffee cake may bake a little faster. Consider this a nostalgic turns new recipe, one you may tweak as you please and hopefully bake often.
Here is the recipe.