Blueberry Coffee Cake
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
|Streusel coffee cake batter||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Frozen blueberries||2 Cup (32 tbs) (Fresh / Frozen, Defrosted And Drained)|
1. Generously grease 12-cup bundt cake dish; coat with graham cracker crumbs.
2. Prepare Streusel Coffee Cake batter as directed. Spread 1/2 of the batter in prepared dish. Sprinkle 1/2 of blueberries over batter. Spread with remaining batter and sprinkle remaining blueberries on top. Microwave uncovered on high (100%), rotating cake dish 1/4 turn every 4 minutes, until top springs back when touched lightly, 12 to 14 minutes. Let cool on heatproof surface 10 minutes (do not use rack).
3. Invert coffee cake onto serving plate. Drizzle with Lemon Glaze.