Blueberry Pancake Coffee Cake
The classic coffee cake made easy; tender, moist and scrumptious. Perfect for breakfast or dessert!
3 cups First Street Original Pancake & Waffle Mix
1 1/4 cups water
1/2 cup Sun Harvest Organic Pure Maple Syrup
1/2 cup First Street Golden Brown Sugar
3 tablespoons First Street Unsalted Butter, melted
1 teaspoon First Street Ground Cinnamon
1/2 teaspoon salt
2 tablespoons First Street cold unsalted butter
1 cup fresh blueberries
First Street Powdered sugar, for serving
Preheat the oven to 350°F. Place a 9-inch cast iron skillet in the oven as it preheats.
In a large mixing bowl, combine the pancake mix, water, maple syrup, brown sugar, the 3 tablespoons of melted butter, cinnamon and salt together. Use a spoon to mix the batter until just smooth.
Carefully remove the pan from the oven and add the remaining 2 tablespoons of cold unsalted butter, swirling the pan to melt the butter. Pour the batter into the prepared pan and scatter the blueberries over the top of the batter.
Bake for 40-45 minutes or until a cake tester inserted in the center of the cake comes out clean. Tent the cake with aluminum foil during the second half of baking if the cake is getting too dark in color.
Cool 10 minutes before cutting into slices. Dust with powdered sugar and serve.