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The aroma of this cake is heavenly, and the taste is scrumptious! It's wonderful with mid-morning coffee. You can also serve it at brunch, or with ice cream as a dessert. The blueberries help make this a special treat.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 265 calories, 11 g fat (5 g saturated fat), 40 mg cholesterol, 292 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as New England Blueberry Coffee Cake in Country April/May 1991, p51
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Reviewed on Jul. 11, 2011 by Marsflower
I made this recipe today with fresh raspberries instead of blueberries, and almonds instead of walnuts, and it was absolutely delicious, and so easy to make. The cake is light and crumbly, and the topping is crispy, sweet, and buttery. I'll be making more of these as our raspberries ripen.
Reviewed on Jul. 09, 2011 by danali2001
I replaced the butter in the batter with applesauce and a little bit of canola oil. I also cut the topping ingredients by half. My whole family loved it!
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