Blueberry Strudel Cake is divine! This mouthwatering dessert has a crust layer made from cake mix and yeast. Then it’s layered with blueberry pie filling. A streusel made from butter and part of the cake mix is added on top before baking. Finally, after it’s baked, a lovely almond powdered sugar glaze is dolloped over top. It is wonderful!
On top of that you can actually serve this for breakfast as well. The consistency is really more like a coffeecake. Blueberry Strudel Cake is fairly easy to make and not very expensive either. Adding the yeast to the crust layer is a stroke of genius in my opinion. It really adds flavor as well as helping the crust layer raise to perfection.
This is another one of those delicious breakfast cakes I made for our Navaho Mission Trip a couple of weeks ago. It was accidentally left in our freezer! I had everything planned out so well! I packed up everything to go on the trip. I got out all of the frozen meats and fresh fruits and veggies. Unfortunately, I forgot to go back to the freezer and get all of the baked goods I had made! 🙁 Oh, well, our crew didn’t suffer too much in Arizona from any lack of food.
We had company over for lunch this past Sunday after church. So I pulled this terrific dessert out of the freezer and served it then. It’s a take off on my Cherry Strudel Cake and Blackberry Strudel Cake recipes already posted. Same great recipe, with just a different twist by substituting different flavors of pie filling. Same yummy goodness, too!
If you’re looking for a great holiday breakfast idea, then consider Blueberry Strudel Cake. It’s a treasure your company is sure to enjoy. Or, if you want to serve this for dinner, it’s a great recipe to eat anytime of the day or night. 🙂 Blueberry lovers and fruit lovers will especially love this scrumptious cake. But be warned, you will probably be making this easy recipe often in the future!
Blueberry Strudel Cake is sure to please any appetite.
This yeasty coffeecake is so easy to make.
If you enjoy blueberries, you’ll love this cake.
Here’s what I did.
I used these ingredients for the cake.
Measure out 1 1/2 cups cake mix and add flour, yeast, eggs and water. Combine.
Spread mixture into a greased 9×13″ baking dish.
Add a can of blueberry pie filling.
Cut butter into remaining cake mix until crumbly.
Sprinkle the streusel topping over top of the cake.
Bake at 350 for about 35-40 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool completely.
Meanwhile, make almond glaze. I used these ingredients plus hot water.
Whisk glaze ingredients together.
Drizzle or dollop icing over top of cooled cake.
Doesn’t Blueberry Strudel Cake look amazing? This is what it looked like just after I made it.
Here’s the cake after freezing it and serving it for guests.
Blueberry Strudel Cake is heavenly.
Here’s the recipe.
BLUEBERRY STRUDEL CAKE
(Recipe inspired from my Cherry Strudel Cake recipe.)
- 1 (18.25-ounce) package yellow cake mix
- 1 (1/4-ounce) package active dry yeast
- 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 large eggs
- 2/3 cup warm water
- 1 (21-ounce) can blueberry pie filling
- 1/3 cup butter, softened
- Preheat oven to 350°.
- Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
- Measure out 1 1/2 cups of cake mix (reserve remaining mix for later) and combine with yeast, flour, eggs and water.
- Spread in prepared baking pan.
- Spread blueberry pie filling over dough evenly.
- Combine remaining dry cake mix with butter until crumbly.
- Sprinkle over pie filling.
- Bake for 35 to 40 minutes.
- Allow to cool and drizzle with the glaze.
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 1 tablespoon hot water
- 3/4 teaspoon almond flavoring
- Combine all ingredients in bowl, mixing well.
- Drizzle over baked cake.
Each bite of Blueberry Strudel Cake is marvelous.
Your sweet tooth will be completely satisfied with this great comfort food.
Quick, easy and delicious!