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Every time I have company for dinner or go to someone's house for a meal, I'm asked to make this.—Leslie Palmer, Swampscott, Massachusetts
This recipe is:
Diabetic Friendly
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Analysis: One serving (1 piece) equals 191 calories, 7 g fat (4 g saturated fat), 32 mg cholesterol, 218 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.
Originally published as Blueberry Coffee Cake in Country Woman November/December 2004, p36
Please your family with this sweet summer coffee cake from Paula Deen.
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Reviewed on Aug. 08, 2011 by jjmack0630
EVERYONE in my family loves this. Aunts, uncles, mom, dad, siblings, nephews, niece...I could go on and on. Whenever I make it, it vanishes quickly and everyone is left pointing the finger at each other to figure out who ate more of it.
Reviewed on Feb. 02, 2011 by toby15
This cake was easy and fabulous!!! I did not have any egg substitute so I did just use another egg...I will be making again!
Reviewed on Jan. 02, 2011 by DaleCady
I didn't have a bundt pan, so used a 9" spring form, and it came out just fine. I knew I couldn't go wrong with a recipe from your publication.
Reviewed on Feb. 08, 2010 by Ibeleaf
I thought this sounded good, but it was much better than that in reality. I didn't use reduced fat sour cream, I used regular, and another egg in place of the 1/4 cup egg substitute, and it worked very well indeed. I've been asked to make this many times since I first did. Really great.
Reviewed on Nov. 23, 2009 by oriole1
Excellent! The only issue I had was the batter was extremely sticky....stuck to everything. Wasn't sure if it would turn out but it did!!
Reviewed on Sep. 21, 2009 by graniz
Can you substitute an egg for the egg substitute in a recipe?
Reviewed on Sep. 06, 2009 by cranberrylane
My family loves blueberries and finding a "cake" recipe for variety was a kick! This one was rich and delicious. Thanks for sharing.
Reviewed on Jun. 12, 2009 by cranberrylane
How easy and rich was this recipe! Thank you for sharing. This is a permanent fixture in my recipe card file.
Reviewed on Dec. 20, 2008 by mucker
sinful deliciousMucker
sinful delicious
Mucker
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