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Blueberry Streusel Coffee Cake

Chef.at.Home's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg 1 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs), softened
  Frozen blueberries 1 Cup (16 tbs) (fresh or)
  Pecans 1 Cup (16 tbs), chopped
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Butter 1⁄4 Cup (4 tbs), cold
Directions

In a mixing bowl, combine flour, sugar, baking powder and salt.
Add egg, milk and butter; beat well.
Fold in blueberries and pecans.
Spread into a greased 9-in.square baking pan.
In another bowl, combine sugar and flour; cut in the butter until crumbly.
Sprinkle over the batter.
Bake at 375° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.

Recipe Summary

Cuisine: 
German
Method: 
Baked
Dish: 
Cake

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4383 Calories from Fat 2094

% Daily Value*

Total Fat 243 g373.3%

Saturated Fat 98.8 g494.2%

Trans Fat 0 g

Cholesterol 585.6 mg195.2%

Sodium 1414.9 mg59%

Total Carbohydrates 524 g174.8%

Dietary Fiber 28.3 g113.3%

Sugars 279.1 g

Protein 55 g110.6%

Vitamin A 96.6% Vitamin C 10.6%

Calcium 111.5% Iron 112.4%

*Based on a 2000 Calorie diet

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Blueberry Streusel Coffee Cake Recipe