Mix first 3 ingredients with mixer until crumbly, then save 1 cup for topping.
Add each of the next ingredients one at a time to the above crumb mixture.
Once batter is mixed (note: batter will be thick), fold in 2 cups fresh blueberries (fresh is better, frozen makes the cake purple)
Put in well greased 13 x 9 pan or 2 - 8" round pans.
Put crumb mixture on top of batter.
Bake 350 for 35-40 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 227 (24%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 70.7mg||22 %|
|Sodium 316.7mg||11 %|
|Potassium 285.9mg||8 %|
|Total Carbohydrate 175.2g||52 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 175.2g|
|Protein 6.3g||9 %|
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.
Calories per serving: 928
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