Blueberry Coffee Cake
Recipe: #14370
September 25, 2014
Categories: Breakfast, Desserts, Cakes, Blueberry, Brunch Fathers Day, Mothers Day, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"Recipe source: local newspaper"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (131.3 g)
- Calories 351.6
- Total Fat - 13.3 g
- Saturated Fat - 7.9 g
- Cholesterol - 58.7 mg
- Sodium - 518 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 1.7 g
- Sugars - 28.1 g
- Protein - 5.2 g
- Calcium - 122.8 mg
- Iron - 0.7 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Spray a 9-inch square baking pan with Pam or grease pan.
Step 3
In a mixing bowl combine the butter, lemon rind and 7/8 cup sugar in a mixing bowl. Beat with an electric mixer at medium high speed until light and fluffy. Add egg and vanilla, beat until combined.
Step 4
In a separate bowl toss blueberries with 1/4 cup flour. Set aside.
Step 5
In a separate bowl whist remaining flour (1 3/4 cups) with the dry ingredients (baking powder - salt).
Step 6
Add flour mixture to wet mixture, alternately with the buttermilk. Fold in blueberries.
Step 7
Spread batter into prepared pan. Sprinkle with remaining sugar.
Step 8
Bake for 35-45 minutes or until toothpick tests clean. Let cool for at least 15 minutes before serving.
Tips
No special items needed.
5 Reviews
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