So, this happened Tuesday.
Sir Streusel had his widdle knee repaired. The day before, he threw his back out, like, really threw his back out. If it was graded he would get an A+. The major drugs he was on when we left the hospital made him forget all about his back pain.
We got home and then this happened.
Baby Stella whined until I picked her up so she could lay in Daddy’s lap. She knew he didn’t feel well and cried until she got to him. She is such a sweet little girl. She only weighs 4 lbs. so I knew she wouldn’t cause him any pain. Plus, he was on happy pills. I mean the “Happy Happy Pills”!
The first morning after surgery was a bit of a challenge. Lot of swelling, lot of pain and the major drugs had worn off so he could feel his back pain. Poor guy. I crushed happy pills into his breakfast….#iaintnofool
Now we go through PT and he will be better than new.
The day before his surgery, I baked him a Blueberry Streusel Coffee Cake so he would have a good treat when the drugs wore off. I knew he would be coming off a serious high and my plan was to start shoving cake in his mouth to keep him happy! I ain’t no fool people!
I used this muffin mix, added some goodies to it and turn it into a cake. I love Betty Crocker. She has her act together. When you want a cake or cupcake in a hurry, go grab you some Betty. She will help you everytime.
The muffin mix turned into this wonderful goodness. You have to think outside the box. Get a mix and turn it into whatever you are craving. I knew Sir Streusel would not want a muffin as he was coming off his happy pills, he would want cake. So cake it would be!
In a large bowl, prepare the blueberry muffin batter according to package directions adding vanilla and almond extracts.
Gently fold in the rinsed canned blueberries and the fresh blueberries.
All the blueberries have been gently folded into the batter and all is harmonious and happy.
Pour the mixture evenly into the prepared pan. Try to get the batter as evenly spread as you can.
Just a little peek-a-boo at the springform pan I used.
In a medium bowl, combine melted butter, brown sugar, flour, cinnamon, and nutmeg with a fork until all ingredients are combined and crumbly.
Sprinkle the crumb mixture liberally over the top of the cake batter.
Bake for 30-40 minutes or until toothpick inserted in the middle of the cake comes out clean.
This is what you get! Look at all the blueberries!!
Now you have options: 1) Eat the cake just as it is.
2) Make a simple glaze for the top.
It really is just about your preferred taste. Glaze or no glaze. Oh me oh my the decisions we must make!
While the cake is cooling, make the glorious glaze that will be drizzled on top of the cake.
In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth.
Drizzle the glaze all over the top of the cake. You know this is good stuff, right?
And this is what happens when you make a coffee cake out of a muffin mix!
I just wanted you to have one more look-a-doo at this little cake.
It’s been a hectic week and we are only on day one of post-op. I hope his back will start healing, that truly is the hinderance. Until then, I will keep crushing happy pills and put them in his food.
Wait, I hear him. He’s calling for me. Yea, I definitely need to crush more happy pills!
Jody and Edna
- Blueberry Coffee Cake
- 1 box blueberry muffin mix with can of blueberries
- Ingredients listed on muffin mix box
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup fresh blueberries
- 1/3 cup butter, melted
- ½ cup brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat oven to 350 degrees.
- Grease a 9” springform pan with cooking spray that has flour.
- In a large bowl, prepare the blueberry muffin batter according to package directions.
- Add the vanilla and almond extracts to the batter.
- Gently fold in the rinsed canned blueberries and the fresh blueberries.
- Pour the mixture evenly into the prepared pan.
- In a medium bowl, combine the melted butter, brown sugar, flour, cinnamon, and nutmeg with a fork until all ingredients are combined and crumbly.
- Sprinkle the crumb mixture liberally over the top of the cake batter.
- Bake for 30-40 minutes or until toothpick inserted in the middle of the cake comes out clean.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth.
- With a spoon, drizzle the glaze over the cooled cake and let the glaze set before cutting.