Blueberry Breakfast Cake
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 266.3
- Total Fat: 9.7 g
- Cholesterol: 52.2 mg
- Sodium: 192.2 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 2.8 g
- Protein: 4.1 g
View full nutritional breakdown of Blueberry Breakfast Cake calories by ingredient
Introduction
My family loves this! My family loves this!Number of Servings: 14
Ingredients
-
Topping:
1 cup oats
1/2 cup sugar
6 tablespoons melted butter
1/2 teaspoon cinnamon
Coffee cake:
1/4 c (4 Tablespoons) butter
1/4 c applesauce, unsweetened
1 cup sugar
2 eggs, lightly beaten
8 oz. fruit yogurt ( i used Stonyfield Farm Strawberry )
1 teaspoon vanilla
1 1/2 c. flour
3/4 c. oats
2 teas. baking powder
1/2 teas. baking soda
1/2 c. frozen blueberries
Directions
Heat oven to 350 degrees F. Grease a 9x13" pan with cooking spray. Combine topping ingredients in a bowl; set aside.
For cake, beat butter, applesauce and sugar until creamy. Add eggs, yogurt and vanilla; beat well. Add combined flour, oats, baking powder and baking soda; mix until dry ingredients are moistened. Spread into prepared pan. Sprinkle blueberries evenly over batter, then topping over blueberries. Bake approx. 35-38 min. till golden and knife inserted comes out clean. Serve warm.
Makes 14 servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CARESINGS.
For cake, beat butter, applesauce and sugar until creamy. Add eggs, yogurt and vanilla; beat well. Add combined flour, oats, baking powder and baking soda; mix until dry ingredients are moistened. Spread into prepared pan. Sprinkle blueberries evenly over batter, then topping over blueberries. Bake approx. 35-38 min. till golden and knife inserted comes out clean. Serve warm.
Makes 14 servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CARESINGS.