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Blueberry Crunch Coffee Cake

Blueberry Crunch Coffee Cake

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Submitted by Gisela

Blueberry Crunch Coffee Cake recipe

YIELD

12 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

¼ 59
CUP ML BUTTER
½ 118
CUP ML SUGAR
1 1
LARGE EACH EGGS *
1 237
1 5
TEASPOON ML BAKING POWDER
double-acting
¼ 1.3
TEASPOON ML SALT
79
CUP ML MILK
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML BLUEBERRIES
fresh or frozen
topping
¼ 59
CUP ML BUTTER
½ 118
CUP ML SUGAR
79
½ 2.5
TEASPOON ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 205 37% 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?
 

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