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Blueberry Coffee Cake Recipe
|All purpose flour||4 Cup (64 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||5 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Blueberries||4 Cup (64 tbs) (Fresh Or Frozen)|
|Topping||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Confectioners glaze||2 Cup (32 tbs) (Adjust Quantity As Needed, If Desired)|
Calories 3107 Calories from Fat 577
% Daily Value*
Total Fat 65 g100.4%
Saturated Fat 18 g89.9%
Trans Fat 6.7 g
Cholesterol 228.4 mg
Sodium 2690.9 mg112.1%
Total Carbohydrates 606 g202.1%
Dietary Fiber 14.5 g58%
Sugars 365.7 g
Protein 40 g79.9%
Vitamin A 11.8% Vitamin C 67.9%
Calcium 120.2% Iron 84%
*Based on a 2000 Calorie diet
Grease 2 layer pans, 9X 1 1/2 inches, or 2 baking pans, 9X9x2 inches.
Mix all ingredients except blueberries, Topping and Confectioners' Glaze until moistened; beat vigorously 1/2 minute.
Carefully stir in blue berries.
Spread half the batter in each pan; sprinkle Topping on batter.
Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes.
Drizzle Confectioners Glaze on top.
(Can be served immediately.) Cool thoroughly.
Wrap, label and freeze.
50 minutes before serving, remove Blueberry Coffee Cake from freezer and unwrap.
Heat uncovered in 350Â° oven until warm, 45 minutes.
TOPPING Mix 1 cup sugar, 2/3 cup all-purpose flour, teaspoon cinnamon and 1/2 cup soft butter.
Mix 2 cups confectioners' sugar, 1/4 cup butter or margarine, softened, and teaspoon vanilla.
Stir in 1/3 to 1/2 cup water, about 2 tablespoons at a time, until glaze is spreading consistency.