L.L. Bean Blueberry Coffee Cake with Streusel Topping

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 265.7

Total Fat: 7.6 g
Cholesterol: 15.0 mg
Sodium: 352.5 mg
Total Carbs: 47.3 g
Dietary Fiber: 1.3 g
Protein: 4.6 g

View full nutritional breakdown of L.L. Bean Blueberry Coffee Cake with Streusel Topping calories by ingredient

Introduction

This recipe was taken from a L.L. Bean 96' Holiday product insert. I alter the recipe slightly (changes noted in parentheses in ingredients' list) to improve the nutritional value. The recipe was contributed by Cheryl Washburn, L.L. Bean Customer Satisfaction. This recipe was taken from a L.L. Bean 96' Holiday product insert. I alter the recipe slightly (changes noted in parentheses in ingredients' list) to improve the nutritional value. The recipe was contributed by Cheryl Washburn, L.L. Bean Customer Satisfaction.

Number of Servings: 12

Ingredients

Coffee Cake

2 c flour

1 c sugar (I use 1/2 c sugar, 1/2 c Splenda)

3 tsp. baking powder

1 tsp. salt

1/3 c. softened margarine (I use Smart Balance Whipped Buttery Spread)

1 c milk (I use skim milk)

1 egg

1 c blueberries

Streusel Topping

1/2 c chopped walnuts

1/3 c brown sugar

1/4 c flour

1/2 tsp. cinnamon

1 tbsp margarine (I use Smart Balance Whipped Buttery Spread)

Glazing

Mix 1 c of confectioners' sugar, 2 tbsp milk, and 1/4 tsp. vanilla. Drizzle over top of cooled cake.

Directions

Preheat oven to 350 degrees. Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 sec., then beat on a medium speed for 2 min., scraping bowl occasionally.

Grease a 13' x 9' or 9' x 9' pan. (Use the smaller pan for a higher coffee cake.) Spread half the batter in the pan. Sprinkle 1 c of blueberries over batter, then top with the rest of the batter. Add streusel topping, below, then bake in oven for 40 minutes. Makes about 12 three-inch servings.

Number of Servings: 12

Recipe submitted by SparkPeople user AGOGETTER.