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Blueberry Crunch Coffee Cake

 
146

Blueberry Crunch Coffee Cake recipe

Yield

12

servings

Prep

10

min

Cook

30

min

Ready

40

min

 

Ingredients

¼ cup butter
½ cup sugar
1 large eggs
*
1 cup all-purpose flour
1 teaspoon baking powder
double-acting
¼ teaspoon salt
cup milk
½ teaspoon vanilla extract
2 cups blueberries
fresh or frozen
topping
¼ cup butter
½ cup sugar
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.

 

* not incl. in nutrient facts

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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?

 

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