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Blueberry Coffee Cake Recipe
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Orange extract||2 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Mashed potato||1 Cup (16 tbs), cooled to room, temperature|
|Blueberries||2 Cup (32 tbs), thawed (Fresh Or Frozen)|
|Orange cream||1⁄2 Cup (8 tbs)|
|Icing||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6311 Calories from Fat 2020
% Daily Value*
Total Fat 230 g353.5%
Saturated Fat 132 g660.2%
Trans Fat 7.2 g
Cholesterol 1232.6 mg
Sodium 3196.1 mg133.2%
Total Carbohydrates 1014 g338.1%
Dietary Fiber 34.1 g136.4%
Sugars 556.3 g
Protein 76 g152.8%
Vitamin A 137.6% Vitamin C 206.9%
Calcium 119.8% Iron 87.6%
*Based on a 2000 Calorie diet
Cream butter, extract, and orange peel.
Add sugar gradually, beating vigorously.
Add egg yolks, one at a time, beating until light and fluffy after each addition.
Mix in mashed potato.
Add dry ingredients in thirds, beating only until blended after each addition.
Beat egg whites and salt until stiff, not dry, peaks are formed.
Gently fold into the batter.
Rinse (if fresh) and thoroughly drain blueberries on absorbent paper; dredge with about 2 tablespoons flour.
Using as few strokes as possible, fold berries into batter.
Turn into greased and floured 3-quart (13x8-inch) shallow baking dish.
Bake at 350°F 35 to 40 minutes, or until cake tests done.
Cool in baking dish on wire rack.
Spread with Orange Cream Icing.
To serve, cut cake into squares, rectangles, or diamond-shaped pieces