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I like to prepare this coffee cake on weekends...especially during blueberry season. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes.
Nutritional Facts 1 serving (1 piece) equals 320 calories, 12 g fat (6 g saturated fat), 49 mg cholesterol, 194 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Blueberry Breakfast Cake in Cookin' Up Country Breakfasts Cookbook , p55
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Reviewed on Sep. 06, 2010 by Loiscooks
This batter was really thick. The recipe should indicate that. I was going to throw it out as I thought I had done something wrong. I baked it anyway, and it was okay, but rather dry. I also used 2 tsp of lemon peel instead of the 1 tsp given in the recipe. The cake was okay, but I don't think I will make it again.
Reviewed on Aug. 23, 2009 by Baruba
I think the cake has potential, but the lemon flavor was not strong enough. I would add more zest or lemon juice if I made it again.
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