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Blueberry Streusel Coffee Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Frozen blueberries||1 Cup (16 tbs) (fresh or)|
|Pecans||1 Cup (16 tbs), chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs), cold|
Serving size: Complete recipe
Calories 4383 Calories from Fat 2094
% Daily Value*
Total Fat 243 g373.3%
Saturated Fat 98.8 g494.2%
Trans Fat 0 g
Cholesterol 585.6 mg
Sodium 1414.9 mg59%
Total Carbohydrates 524 g174.8%
Dietary Fiber 28.3 g113.3%
Sugars 279.1 g
Protein 55 g110.6%
Vitamin A 96.6% Vitamin C 10.6%
Calcium 111.5% Iron 112.4%
*Based on a 2000 Calorie diet
Add egg, milk and butter; beat well.
Fold in blueberries and pecans.
Spread into a greased 9-in.square baking pan.
In another bowl, combine sugar and flour; cut in the butter until crumbly.
Sprinkle over the batter.
Bake at 375° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.