Blueberry Coffee Cake (Sue Gregg)

Blueberry Coffee Cake (Sue Gregg)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 171.2
  • Total Fat: 7.2 g
  • Cholesterol: 46.1 mg
  • Sodium: 4,873.7 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.4 g

View full nutritional breakdown of Blueberry Coffee Cake (Sue Gregg) calories by ingredient

Number of Servings: 12


    1/3 C yogurt + 1/4 C warm water
    1/4 C melted butter (or oil of choice)
    1/3 C honey
    1 1/2 C whole wheat flour
    2 1/2 tsp baking powder
    1/2 Tsp baking soda
    1/2 tsp sea slat
    1 tsp cinnamon
    dash of vanilla/almond (not in original)
    2 eggs
    1 C fresh or frozen blueberries

    2 T melted butter
    1/3 C Rapadura
    1/2 C uncooked rolled oats
    1/2 C nuts (Opt)
    dash of vanilla or almond extract (Opt)


Couldn't find the calories for baking soda. !/2 C of walnuts or pecans are optional. I usually add a dash of pure vanilla extract or almond too.


Preheat oven to 325* (30 - 40 oven needs to be hotter)

Mix baking powder, baking soda, seat salt and cinnamon and set aside.

Mix topping and set aside.

Mix yogurt, water together. Add honey, butter and flour. Add eggs and set aside soda etc. Pour batter into an 8x8 or 9x9 greased and floured pan.

Spread blueberries over all. To keep them from sinking coat them in flour first.

Distribute topping evenly with fingers....Bake, slice and eat!

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user DEETTA2.