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"This cake, made with our own berries, stars at 'welcome to Washington' breakfasts I serve summer company," relates Marion Platt of Sequim, Washington.
Nutritional Facts 1 serving (1 each) equals 173 calories, 5 g fat (3 g saturated fat), 35 mg cholesterol, 336 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Overnight Blueberry Coffee Cake in Taste of Home June/July 1995, p12
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Reviewed on Jul. 23, 2010 by katejudy311
My family can't get enough of this cake. It is so nice to make it the night before and pop it in the oven in the morning. It is a special treat for us, and we look forward to eating it many times throughout the year. I use lowfat buttermilk, but that' s a personal preference. Make this, you won't be dissapointed.
Reviewed on Jul. 10, 2010 by mumpy
I've been making this for months and my whole gang LOVES it...easy to whip up at night and it makes the whole house smell heavenly in the morning.....i don't use the 2 TBS sugar on top though....I just sprinkle on a bit of cinnamon sugar (and sometimes a handful of sliced almonds)....I've also used frozen berries with excellent results....quick, easy, delicious - my favorite kind of recipe!
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