Try this Blueberry Crumb Coffee Cake recipe, or contribute your own.
Suggest a better description*Variation* Blackberries, Raspberries or Chopped Peaches can replace the Blueberries.
Preheat oven to 375 degrees F.
Mix flour, baking powder and salt on waxed paper. Cream softened butter and sugar in a large mixing bowl until light and fluffy. Beat in egg.
Place blueberries in a bowl; dust with a small amount of flour mixture. Toss to coat.
Add remaining flour mixture and milk alternately to creamed mixture; mixing continually.
Gently fold blueberries into batter.
For topping, mix flour, sugar and cinnamon in a small bowl. Cut in better until crumbly.
Spread batter into a greased and floured 8-inch square baking dish. Sprinkle topping over batter.
Bake for 45 minutes or until topping is golden brown. Cut into squares. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 244 | ||
Calories from Fat: 136 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 39.3mg | 12 % | |
Sodium 5084.3mg | 175 % | |
Potassium 101mg | 3 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 22.2g | ||
Protein 3.7g | 5 % | |
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: 244
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