Blueberry Coffee Cake Recipe

Blueberry Coffee Cake picture

Summary

CuisineCourse
Main Ingredient

Ingredients

 Graham cracker crumbs1⁄4 Cup (4 tbs)
 Streusel coffee cake batter2 Cup (32 tbs) (Adjust Quantity As Needed)
 Frozen blueberries2 Cup (32 tbs) (Fresh / Frozen, Defrosted And Drained)

Nutrition Facts

Serving size: Complete recipe

Calories 988 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 0.05 g0.24%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 456.6 mg19%

Total Carbohydrates 240 g80.1%

Dietary Fiber 15.9 g63.6%

Sugars 128.3 g

Protein 8 g16.6%

Vitamin A 7.3% Vitamin C 16.4%

Calcium 9.2% Iron 22.4%

*Based on a 2000 Calorie diet

Directions

1. Generously grease 12-cup bundt cake dish; coat with graham cracker crumbs.
2. Prepare Streusel Coffee Cake batter as directed. Spread 1/2 of the batter in prepared dish. Sprinkle 1/2 of blueberries over batter. Spread with remaining batter and sprinkle remaining blueberries on top. Microwave uncovered on high (100%), rotating cake dish 1/4 turn every 4 minutes, until top springs back when touched lightly, 12 to 14 minutes. Let cool on heatproof surface 10 minutes (do not use rack).
3. Invert coffee cake onto serving plate. Drizzle with Lemon Glaze.
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