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Fresh Blueberry Coffee Cake Recipe

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Marian Platt of Sequim, Washington assembles this convenient cake the night before she needs it. "Just pop it in the oven the next morning. Within minutes, you're enjoying its light texture and fruity taste," she reports.
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 9 servings

Ingredients

  • 1 egg
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup milk
  • 3 tablespoons butter, melted
  • 1 cup fresh blueberries

Nutritional Facts

1 serving (1 piece) 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.

Directions

  1. In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Yield: 9 servings.
Editor's Note: Coffee cake can be prepared with night before and refrigerated; sprinkle with sugar just before baking.
Originally published as Blueberry Coffee Cake in Quick Cooking July/August 2000, p47

Nutritional Facts

1 serving (1 piece) 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.

Reviews for Fresh Blueberry Coffee Cake(2)

AVERAGE RATING
   (2)
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 (1)
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MY REVIEW
Reviewed Nov. 10, 2011

This recipe was "not available in your country" - which is Canada. Better get that fixed!

MY REVIEW
Reviewed Jul. 6, 2010

Quick & easy to make! Bakes up light and is fabulous hot from the oven with a cup of coffee for a great breakfast!

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