Blueberry Breakfast Cake by LMB
by LisaBray
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INGREDIENTS
- 2 Cups All Purpose Flour
- 1 1/2 Cups Sugar
- 1/2 Cup Butter ; Cold
- 1 Teaspoon Baking Powder
- 1 Cup 2% Milk
- 2 Eggs ; Separated
- 2 Cups Blueberries ; Fresh or Frozen
INSTRUCTIONS
* If using frozen blueberries, do not thaw before adding to the batter.
In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside ¾ cup for topping. Add the baking powder, mike and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold in batter.
Pour into a greased 13” x 9” baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 for 30 – 35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1424g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2495 | ||
| Calories from Fat: 1194 (48%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 132.6g | 177 % | |
| Saturated Fat 74g | 370 % | |
| Monounsaturated Fat 36.9g | ||
| Polyunsanturated Fat 8.9g | ||
| Cholesterol 1340.9mg | 413 % | |
| Sodium 1587.6mg | 55 % | |
| Potassium 1155.2mg | 30 % | |
| Total Carbohydrate 273.5g | 80 % | |
| Dietary Fiber 20.4g | 82 % | |
| Sugars, other 253.2g | ||
| Protein 61.4g | 88 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2495
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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