Blueberry Crumb Cake-Easy Cake Mix

This east cake is a great reason to have dessert for breakfast.  You can also make it with strawberries, pears or apples. You can double the recipe and make it in a traditional cake pan as I did in this photo.
 For a printable recipe click here:  Blueberry Crumb Cake-Easy Cake Mix



2 1/2 c easy cake mix

1 teaspoon cinnamon
1/2 cup milk
1 egg (1 Tablespoon dry eggs plus 2 tablespoons water)
1 teaspoon almond extract

Topping
1 1/2 cups solidly frozen blueberries
1/2 cup Easy Cake mix
1/2 teaspoon cinnamon
1/2 cup sliced almonds
1/4 cup water

1. Preheat oven to 375. Coat a 8x8 square baking pan with cooking spray.
2. Whisk dry ingredient. Create a well and add wet ingredients.
3. Fold gently do not beat using a large rubber spatula until thick and uniform. It will be stiff and lumpy.
4. Spread into pan. Sprinkle frozen blueberries over the top.
5. Mix topping ingredients (except blueberries). Sprinkle over the top.
6. Bake at 375 for 50 minutes.

Dense Dark Chocolate Cake from Easy Cake Mix

For a printable recipe click here: Dense Dark Chocolate Cake from Easy Cake Mix
The texture of this cake is much like pound cake but it is much faster to make and a few less calories.  I like to serve with whipped cream or icecream.
1 cup butermilk *see note
1 extra large egg (or 1 Tablespoon egg powder plus 2 Tablespoons water)
1 tablespoon vanilla extract
2 1/2 cups quick Cake mix
1 /4 teaspoon baking soda
1/3 cup unsweetened cocoa powder

1. Preheat oven to 375. Coat a 6 cup bunt pan (not a regular bunt but a small one) with cooking spray.
2. Whisk dry ingredient. Create a well and add wet ingredients.
3. Fold gently do not beat using a large rubber spatula until thick and uniform. It will be stiff and lumpy.
4. Spread into pan. Bake 45 minutes. Cool and enjoy.

*A note about buttermilk.  I used to never have buttermilk, and then my Mom, who is amazingly smart. Told me to buy a large container and freeze it in 1 cup paper cups. To do this put the paper cups on a cookie sheet and fill with a cup of buttermilk each.  Freeze upright. When frozen place all the cups in a freezer bag and store until ready to use.  When ready to use defrost and add to recipe.   The other option is to use clabbared milk. To make clabbered milk add 1 tablespoon lemon juice or vinegar to 1 cup of milk. Allow to sit for 10 minutes and use according to recipe.

Other Recipes that use easy cake mix:
Easy Cake Mix-Using Powdered Butter
Blueberry Crumb Cake 

Easy Cake Mix-Using Butter Powder

 Photo Source:  KSDigital

Many of the cake mixes widely available in the grocery stores are a great time saver.  The problem with adding them to your food storage is that they go bad.  And I hate that.  A while back cake mixes were on sale at the local grocery store, so I bought a bunch (maybe 10) mixes.  All was good, but by the time I used the last few they are no longer good.  They don’t raise appropriately and they are off tasting. 

Consequently I have started making my own but the break though moment was when I decided to use powdered butter in the mix.  Now it is super easy to make, store and use.

Easy Cake Mix with Powdered Butter

for a printable recipe click here: Easy Cake Mix with Powdered Butter

*I often double this, I mix and store cake mix in an clean empty #10 can

4 cups all purpose flour  (I don’t sift but I do give the flour, in my canister a brief stir with my whisk)

2 cups sugar

4 teaspoons baking powder

½ teaspoon salt

1 cup butter powder

1.       Place all  ingredients in container (I use an clean empty #10 can)

2.       Stir with a large whisk until well mixed.

3.       Store tightly covered

Basic Yellow Cake

* this makes a small cake use either a square 8 x 8 x 2 or a 6 cup bunt pan 

2 1/2 cups Easy Cake mix 

1/2 cup milk (1 1/2 tablespoons dry milk plus 1/2 cup water) 

2 eggs (2 tablespoons dry milk plus 4 Tablespoons water) 

1 1/2 teaspoons vanilla extract 

Add all dry ingredients
Make a well and add all wet.
Mix well (I use a wisk)
Place in well greased pan (either a square 8 x 8 x 2 or a 6 cup bunt pan)
Bake at 375 for 30 to 35 minutes

Apricot Walnut Cake   

For a Printable Recipe Click Here:   Apricot Walnut Cake

This is a very versatile recipe. Use any jam and nut combination you have.  This makes a small cake, either a square 8 x 8 x 2 or a 6 cup bunt pan.

2 cups easy cake mix

½ teaspoon baking soda

1 cup chopped walnuts

½ cup apricot jam plus extra for serving

½ cup apricot nectar (or other fruit juice or water)

1 teaspoon vanilla

1 egg (1 tablespoon dry eggs plus 2 tbsp water)

1.        Add all dry ingredients

2.       Make a well and add all wet.

3.       Mix well (I use a wisk)

4.       Place in well greased pan (either a square 8 x 8 x 2 or a 6 cup bunt pan)

5.       Bake at 375 for 30 to 35 minutes

6.       To serve top with  jam heated till  runny.

Other Posts Using Easy Cake Mix:
Blueberry Crumb Cake
Dense Dark Chocolate Cake