Blueberry Oatmeal Crumb Coffee Cake

Oh my friends.  What I am sharing with you today comes from the depths of my soul.  I do it for the good of all.  You need to make this cake.  Don't like blueberries?  Doesn't matter.  Oh, oatmeal just isn't your thing? Irrelevant.  Crumb topping and vanilla filling just aren't for you?  Relax.  Even if you can't bear to eat this cake, the smell alone will make you swoon.  I am sitting here with this cake fresh out of the oven, and I keep inhaling deeply to get more of that smell in my nose!! Yes, it is that incredible.  And the cake is fabulous too.  This super simple cake starts with a box mix and comes out looking like you spent hours slaving on it!  

Blueberry Oatmeal Crumb Coffee Cake

Crumb Topping:
2/3 cup all purpose flour
3/4 cup powdered sugar
1/2 teaspoon cinnamon
1/4 cup (4 Tablespoons) melted butter
1 teaspoon vanilla

Blueberry Oatmeal Cake:
1 box yellow or vanilla cake mix (plus ingredients called for on the box)
3/4 cup old fashioned oats, cooked in 1 to 1 1/4 cups water
1 to 1 1/2 cups blueberries (fresh or frozen)

Vanilla Filling:

1/4 cup (4 Tablespoons) butter, room temperature

1/4 cup vegetable shortening

Pinch of salt

1/2 teaspoon french vanilla flavoring (or use plain vanilla)

1/4 teaspoon butter flavoring

8 ounces powdered sugar

1 tablespoon milk (if needed)

Vanilla Glaze:

1/2 cup powdered sugar

2 - 3 teaspoons milk

1/4 teaspoon french vanilla extract

Preheat the oven to 350F.  Grease and flour 2 9-inch round cake pans.  Set aside.

For the crumb topping, place the flour, sugar, and cinnamon in a bowl and stir to combine. Pour in the melted butter and vanilla and toss together with a fork until crumbly.  Set aside.

For the cake,  prepare the cake mix according to the package directions.  Stir in the cooked oatmeal and blueberries.  Pour the batter into the two prepared pans and smooth the top.  Bake in the preheated oven for 10 minutes.

Carefully remove the cakes from the oven and sprinkle the crumble evenly over the tops.  Return the cakes to the oven and continue baking for about 12 to 14 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for 15 to 20 minutes.  Carefully turn the cakes out of the pans (they are fragile), and place on a cooling rack to cool completely.

For the vanilla filling, place the butter, shortening, salt, french vanilla flavoring, and butter flavoring in a medium bowl and beat until smooth.  Gradually beat in the powdered sugar until incorporated.  Beat in the milk, a little at a time, until the desired consistency is reached.  Beat the frosting for several minutes until fluffy.

For the glaze, in a small bowl, stir together the powdered sugar, french vanilla flavoring, and enough milk to reach your desired consistency.

To assemble the cake, place one cake layer on a serving plate, crumb side up.  Spread carefully with the filling then place the second cake layer on top, crumb side up.  Drizzle the vanilla glaze over the top.  Makes 12 servings.

Enjoy!  -Cardamommy