Blueberry Coffee Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 285.3
- Total Fat: 10.6 g
- Cholesterol: 32.3 mg
- Sodium: 432.9 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 1.9 g
- Protein: 5.5 g
View full nutritional breakdown of Blueberry Coffee Cake calories by ingredient
Number of Servings: 8
Ingredients
-
Topping:
1/2 c Splenda
1/3 c All purpose flour
1/2 tsp cinnamon
1/4 c margarine, softened
Cake:
2 c All purpose flour
3/4 c Splenda
1/4 c shortening
3/4 c 2% milk
1 lg egg
2 1/2 tsp baking powder
3/4 tsp salt
1 1/2 c frozen blueberries-thawed and drained
Glaze:
1/2 c powdered sugar
1/4 tsp vanilla
1-2 tsp HOT water
Directions
Heat oven to 375 (for high alt 350). Grease bottom and sides of 9x3" spring-form pan (shortening or cooking spray). In small bowl combine all ingredients for topping until crumbly. Set aside.
In large mixing bowl combine all ingredients for cake EXCEPT blueberries, beat for about 30 seconds with spoon, fold in blueberries. Spread batter into pan and sprinkle toppping evenly over batter.
Bake 40-50 minutes (35-45 for high alt) or until toothpick inserted comes out clean. Cool 10 minutes, release spring on pan to pull away from sides, remove.
In small bowl mix glaze ingredients until smooth and drizzle over top of warm cake.
Number of Servings: 8
Recipe submitted by SparkPeople user NKEYSER.
In large mixing bowl combine all ingredients for cake EXCEPT blueberries, beat for about 30 seconds with spoon, fold in blueberries. Spread batter into pan and sprinkle toppping evenly over batter.
Bake 40-50 minutes (35-45 for high alt) or until toothpick inserted comes out clean. Cool 10 minutes, release spring on pan to pull away from sides, remove.
In small bowl mix glaze ingredients until smooth and drizzle over top of warm cake.
Number of Servings: 8
Recipe submitted by SparkPeople user NKEYSER.