Blueberry Crunch Coffee Cake
146
Blueberry Crunch Coffee Cake recipe
Ingredients
| ¼ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | large |
eggs
|
* |
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
double-acting |
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
blueberries
fresh or frozen |
|
| topping | |||
| ¼ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
ground |
|
Directions
Cream butter, sugar and egg; add dry ingredients alternately with milk and vanilla.
Spread batter in a greased 9 x 9 square baking pan and top with berries.
Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries.
Bake at 350℉ (180℃) F, 25 to 30 minutes or until it test done.
Nutrition Facts
Serving Size 72g (2.5 oz)Amount per Serving
Calories 20537% of calories from fat
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
25%
Trans Fat
0g
Cholesterol 36mg
12%
Sodium 112mg
5%
Total Carbohydrate
10g
10%
Dietary Fiber 1g
4%
Sugars g
Protein
5g
Vitamin A 6%
•
Vitamin C 4%
Calcium 2%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
