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“For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They’re easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag.”
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 slice equals 387 calories, 16 g fat (9 g saturated fat), 67 mg cholesterol, 235 mg sodium, 57 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Blueberry-Poppy Seed Brunch Cake in Simple & Delicious July/August 2008, p53
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Reviewed on Sep. 28, 2011 by joniotto
I have made this several times now, both with fresh & frozen blueberries, and it always turns out great! It's one of my family's favorites!
Reviewed on May. 13, 2010 by jbugsly
This was a very easy but very tasty brunch cake. I made this for a Mother's Day brunch and everyone RAVED about it. The cake part was a tad on the dry side, but overall a definite "make again" recipe.
Reviewed on May. 05, 2010 by Sweet01
Delicious! I used mixed frozen berries since that was what I had and it tasted great!
Reviewed on May. 04, 2010 by tankala143
This is really nice!!! Yummy !!!
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