Blueberry Coffee Cake
|Biscuit mix||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Instant nonfat dry milk||1⁄2 Cup (8 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Fresh blueberries||1 1⁄2 Cup (24 tbs)|
|Soft butter/Margarine||2 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
Preheat oven to 350 degrees.
Place the biscuit mix, 2/3 cup sugar and 1/4 cup dry milk in a 3-quart bowl.
Add the water and egg and beat well with mixer at medium speed.
Pour into a greased and floured 9-inch pan and cover with blueberries.
Mix remaining sugar, butter, remaining dry milk and flour and sprinkle over blueberries.
Bake for about 50 minutes or until cake pulls away from side of pan.
Frozen blueberries, thawed and drained, may be substituted for fresh blueberries.
Serving size: Complete recipe
Calories 2337 Calories from Fat 267
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 17.1 g85.4%
Trans Fat 0 g
Cholesterol 290.6 mg96.9%
Sodium 903.7 mg37.7%
Total Carbohydrates 492 g164%
Dietary Fiber 16.4 g65.5%
Sugars 272.1 g
Protein 33 g66.9%
Vitamin A 22.3% Vitamin C 40.8%
Calcium 139.9% Iron 73.4%
*Based on a 2000 Calorie diet