Blueberry Buckle Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups flour 3\4 cup sugar 2-1\2 baking powder 3\4 teaspoon salt 1\4 cup shortening 3\4 cup non fat milk 1 large egg 2 cups frozen unsweetend blueberries~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crumb Topping: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1\2 cup sugar 1\3 cup flour 1\2 teaspoon ground cinnamon 1\4 (Half a stick) butter, softend ~~~~~~~~~~~~~~~~~~~~~~~~~~~Glaze: ~~~~~~~~~~~~~~~~~~~~~~~~~~ 1\2 cup confectioners' sugar 1\4 teaspoon vanila extract 1-1\2 to 2 teaspoons hot water
Preheat oven to 375 F. Grease a 9-inch square baking pan; set aside. Combine crumb Topping ingredients until crumbly; set aside. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in prepared pan. Sprinkle with crumb topping. Bake at 375 F for 45 to 50 minutes or until a toothpick inserted in center comes out clean. Mix glaze ingredients until drizzling consistency. Drizzle cake with glaze and serve warm.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user DOT525.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user DOT525.
Nutritional Info Amount Per Serving
- Calories: 547.2
- Total Fat: 16.9 g
- Cholesterol: 51.8 mg
- Sodium: 285.8 mg
- Total Carbs: 94.0 g
- Dietary Fiber: 3.1 g
- Protein: 7.0 g
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