Blueberry Crumble Cake

This morning I had a houseful of guests and no plans for breakfast. But I did have all the ingredients to make this quick and tasty coffee cake.  It has so much fruit that it will crumble as you eat it. So simple, and it's easy to vary the fruit. Peaches, mangoes, apples, plums, use what you have, it will all be great! Enjoy!

Blueberry Crumble Cake

Oven @ 375 degrees

2 c. biscuit baking mix
1/3 c. sugar (white or brown)
1 tsp cinnamon
1 egg
3/4 c. milk
2 T melted butter
1 tsp vanilla
1 pint blueberries or 2c. diced fruit (peaches, plums, apples, mangoes)
1/2 tsp lemon zest (optional)

Crumb Topping
Mix the following ingredients in a small bowl:
1/3 c. biscuit mix
1/3 c. brown sugar
2 tsp cinnamon
2 tbsp melted butter

Coat an 8x8 baking dish with non-stick spray. Mix dry ingredients together and form a well in the middle. Add the milk, egg, butter and vanilla. Mix with a fork or spoon until combined. Fold in the fruit and lemon zest. Pour batter in the baking dish. Top with the crumb topping and bake for 35-45 minutes. Allow to cool at least 30 minutes before cutting.


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