This is what I originally wrote for this post back in 2009: “I don’t usually make coffee cake very often…maybe two or three times a year. That has changed lately as I have been using up various items in my pantry. This fun coffee cake uses Bisquick and instant vanilla pudding; what a fun combo!” Good Night!! So much has changed since then.
Granted I am not one to write a huge introduction to my posts, but three lines is a sad testament to how boring my blog was in its infancy. I was so sure that cyber creeps were going to be reading my blog and showing up at my doorstep that I didn’t write much that was interesting. Granted, I am still not one to indulge in too much information. My children and husband all have pseudonyms. I say that I live in the general vicinity of Jacksonville, but that city is the largest geographically in the nation. If I comment on a blog that shows where people come from, it says I live in Marietta, GA. With those little safeguards in place, I have let down my walls and told you a lot more about my family.
For instance, I got up late on a Saturday morning to make this. I wasn’t promising anyone that it would be breakfast, but the boys saw me cooking and assumed. After a while, they started complaining about hunger pangs. In my most unsympathetic voice, I directed them to the pantry cupboard reminding them that they were completely capable of feeding themselves cereal. “But Mom, what about the coffee cake?” “It won’t be done for at least half an hour and even then, I need to take your sister to a birthday party and take pictures of the cake when I get home.” “AAAAW Mommmm!!” By the time I was done with all of my errands and photos, the Engineer was the only one around to try out the cake. That boy is now 13, 5’11” at 138lb. He ate 3/4 of the cake before his brothers could say Boo!
- ¾ cup sugar plus 3 Tbsp, divided
- ¼ cup cornstarch
- 3 cups frozen berries(use combination of blackberries, blueberries, strawberries, etc.)
- ½ cup water
- 2 cups biscuit mix
- ⅔ cup milk
- 2 eggs
- 2 Tbsp oil
- 1 large box vanilla pudding (cook n serve or instant)
- 4 Tbsp cold butter
- Stir together ¾ cup sugar and cornstarch in a saucepan.
- Add berries and water.
- Bring to a boil, stirring constantly until thick.
- Remove from heat and cool.
- In a mixing bowl, combine biscuit mix, milk, eggs, oil and remaining 3 Tbsp sugar.
- Spread ⅔ of cake batter in a greased 7X11 pan.
- Spoon on berry mixture.
- Drop on remaining ⅓ of batter.
- In a small bowl, cut cold butter into pudding mix with a fork or a pastry blender.
- Sprinkle all over batter.
- Baker 350 for 35-40 minutes or until done.