Happy Baking Accidents…Blueberry Coffee Cake Kind of Thing…

Or Things That Turned Out Better Than Expected…

It was 16 below this morning and after reading a Facebook post of a friend who was making coffee cake, I WANTED some, but I was not willing to drag my sorry self out for any missing ingredients.  People die in this weather!

So the hunt began — digging through the cupboard, freezer and fridge!  I found a can of Pillsbury Blueberry biscuits  ​not yet out date (although that might not have stopped me today).  While these are good, they are NOT coffee cake, so I continued my search for “enhancements” for the biscuits, all the while,  my inner Julia Child self, was chanting butter…butter…butter…in her unique, high pitched voice.  Next, I remembered some blueberry sauce for waffles I’d made a few weeks ago and had frozen — I dug them out and threw them in the microwave to defrost.  So we’ve got biscuits, extra blueberry sauce…hmm…what else do I need…

The coffee cakes that I love the most either have a streusel crumble or a drizzled frosting topping — sometimes both…but in this case, I decided to go for a drizzle.  In the pantry I discovered a can of whipped vanilla frosting…bingo – I am in business.  This could be really, good or one of those things you feed to the birds…

Now that I had scrounged up some potential things to work with, I was glad my husband was still in bed and wouldn’t see this crazy thing come together in case it turned into a Lucy episode.  I pulled a round quiche pan from the cupboard and greased it lightly.   With a smack I popped open the biscuits and in a effort to look “fancy” I cut all but one in half and arranged them in the pan to look like a sun.  A full biscuit in the middle and the 1/2 biscuits as the rays around the sun…beatius… A brush of “butter” on each seemed appropriate.

Now  that blueberry sauce — what was I going to do with that — I knew I wanted more blueberry flavor,  but it seemed a little weird….hmm what to do, what to do?  It wasn’t as thick as jam, or syrup…but somehow I wanted to use it.  It did have whole blueberries in it so I fished out those and sprinkled them on the top of the biscuits and for good measure I brushed each with some sauce and sprinkled the whole thing with a couple tablespoons of white sugar.   Now into the oven at 375 degrees for 25 minutes.

While they were baking I opened that can of whipped vanilla frosting — it was kind of dull – so I took a dollop of frosting and added some butter and a few shots of lemon juice and created a kind of a drizzle.   I topped the hot biscuits with when they came out of the oven and let them rest for about 10 minutes.

Maybe it’s just because it was cold outside and these were warm and sweet, but my husband thought they may be his new favorite — and maybe my Pillsbury Bake-Off million dollar winner!  Crackers — can I ever recreate them again consistently?  How much butter, how did I make that blueberry sauce, I never buy canned frosting – where did that come from?  Oh, well…they were nummy and we had a lovely Sunday breakfast together.  And I promise if I figure it out, I’ll post a real recipe!

Keep it simple and enjoy!
Mary