Bring the Café Home

We make it easy to bake a coffeehouse favorite at home. For the full experience, pretend your home-brewed coffee cost you $4.

Blueberry Swirl Crumb Cake & Muffin

With real blueberries and a decadent brown sugar topping, this to-die-for confection is sure to be a new family favorite.

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Primary Prep, Ingredients & Nutritional Info

Start with: 1/2 Cup Water, 1 Egg, 2 Tbsp Vegetable Oil.

  1. // Heat oven to 350°F. Lightly grease 8x8x2-inch baking pan.
  2. // Stir together water, egg, oil and cake mix until moistened. (Batter will be slightly lumpy.) Spoon 1/2 of batter into pan and spread evenly. Cut corner of blueberry swirl pouch, leaving a 1/4-inch opening. Using full pouch, squeeze out swirl in random circles over batter to within 1/2-inch of pan edge.
  3. // Drop remaining batter in small spoonfuls over top and spread to cover blueberry swirl. Sprinkle brown sugar topping evenly over batter.
  4. // Bake 33-38 minutes until cake edges are light golden brown. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12 servings.

High Altitude (over 5,000 feet): Prepare as directed, adding 2 tbsps all-purpose flour and an additional 1 tbsp water.

Nutrition

Nutrition Facts

Serving Size: 1/4 cup, 1tbsp topping, 2 tsp swirl mix (28, 7, 9g) (amount for 21/2 x 2 piece)

Servings Per Container: about 12

Amount Per ServingMixAs Prepared*
Calories160180
Calories from Fat3050
% Daily Value***
Total Fat3.5g**5%9%
Saturated Fat1g5%8%
Trans Fat0g
Cholesterol0mg0%5%
Sodium210mg9%9%
Total Carbohydrate31g10%10%
Dietary Fiber<1g2%2%
Sugars19g
Protein1g
Vitamin A0%0%
Vitamin C0%0%
Calcium2%2%
Iron4%4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

INGREDIENTS:

CAKE MIX INGREDIENTS: Enriched bleached flour
(wheat flour, niacin, reduced iron, thiamin mononitrate,
riboflavin, folic acid, may contain malted barley flour),
sugar, partially hydrogenated soybean and cottonseed
oils, canola or soybean oil, leavening (sodium bicarbonate,
monocalcium phosphate, sodium aluminum sulfate),
food starch-modified, salt, dextrose, emulsifier (datem,
mono-diglycerides), guar gum, natural and artificial
flavors (contains milk derivatives), xanthan gum.

BROWN SUGAR TOPPING INGREDIENTS: Sugar,
brown sugar (sugar, cane syrups), partially hydrogenated
soybean and cottonseed oils, yellow corn flour, salt,
molasses powder, silicon dioxide, natural and artificial
flavors, caramel color.

BLUEBERRY SWIRL INGREDIENTS: Water, high
fructose corn syrup, blueberry puree, modified corn
starch, citric acid, artificial blueberry flavor, sugar,
gellan gum, sodium citrate, xanthan gum, sodium
benzoate (preservative), guar gum, red 40, blue 1.

CONTAINS: Wheat and milk.

Made on equipment that makes products containing soy, eggs and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Blueberry Swirl Loaf

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    Prep 15 min Total Time 1 hr Servings 12

    Ingredients

    Loaf:

    1 package Krusteaz Blueberry Swirl Crumb Cake & Muffin Mix

    1/2 cup water

    1 egg

    2 tablespoons vegetable oil

    3 tablespoons grated fresh orange zest

    --------------------

    Filling:

    1 pouch Blueberry Swirl (enclosed)

    1 pouch Brown Sugar Topping (enclosed)

    1. //Preheat oven to 350°F. Lightly grease 8.5x4.5x2.5 -inch loaf pan.
    2. //Place all loaf ingredients in medium bowl. Stir until moistened. Place half of batter into prepared pan. Cut corner of blueberry swirl pouch, leaving 1/2-inch opening. Squeeze 4-5 lines over batter. Gently spread with knife, sprinkle half brown sugar topping over blueberry swirl. Spoon remaining batter evenly over topping. Gently spread batter in pan. Sprinkle remaining topping evenly over batter.
    3. //Bake 42-47 minutes or until toothpick inserted into center comes out clean. Immediately, run a knife around pan edges to loosen. Let cake cool 15 minutes before removing from pan.
  • Blueberry Swirl Muffins

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    Prep 10 min Total Time 35 min Servings 12 muffins

    Ingredients

    1 package Krusteaz Blueberry Swirl Crumb Cake Mix

    1/2 cup water

    1 egg

    2 tablespoons vegetable oil

    1 pouch Blueberry Swirl (enclosed)

    1 packet Brown Sugar Topping (enclosed)

    1. //Preheat oven to 350°F.
    2. //Stir together water, egg, oil and Krusteaz Blueberry Swirl Crumb Cake Mix until moistened. Spoon 1 heaping tablespoon batter into 12 paper-lined muffin cups. Cut corner of blueberry swirl pouch leaving ½-inch opening. Squeeze out equal portions (about 2 teaspoons) of swirl in the center of each muffin cup. Spoon remaining batter evenly over filling. Sprinkle brown sugar topping over batter (about 2 teaspoons each muffin). Gently press in topping with back of spoon.
    3. //Bake 21-25 minutes. Allow to cool 2-3 minutes. Carefully remove from pan to wire rack. Store cooled muffins in tightly covered container.
  • Blueberry Yogurt Crumb Cake

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    Prep Total Time Servings

    Ingredients

    1 package Krusteaz Blueberry Swirl Crumb Cake Mix

    1 egg

    1/3 cup vanilla or plain yogurt

    1/3 cup water

    ½ cup fresh or frozen blueberries

    1 pouch Blueberry Swirl (enclosed)

    1 pouch Brown Sugar Topping (enclosed)

    1. //Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.
    2. //Place Krusteaz Blueberry Swirl Crumb Cake Mix, egg, yogurt, and water in medium bowl. Stir until moistened. Gently stir in blueberries. Place half of batter into prepared pan. Cut corner of blueberry swirl pouch, leaving ½-inch opening. Squeeze 4-5 lines over batter. Gently swirl 5 large circles with knife. Drop remaining batter evenly over swirled batter. Gently spread batter. Sprinkle brown sugar topping evenly over batter.
    3. //Bake 33-38 minutes or until toothpick inserted into center comes out clean. Let cake cool 5-10 minutes before cutting. Makes 12 servings.

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