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Microwaved Blueberry Coffee Cake

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Ingredients
  Graham cracker crumbs 1⁄4 Cup (4 tbs)
  Streusel coffee cake batter 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Blueberries 2 Cup (32 tbs) (Fresh / Frozen, Thawed And Drained)
  Lemon glaze 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
Directions

1. Generously grease 12-cup bundt cake dish; coat with graham cracker crumbs.
2. Prepare Streusel Coffee Cake batter. Spread half of the batter in dish; sprinkle with half of the blueberries. Repeat with remaining batter and blueberries.
3. Microwave uncovered on high 12 to 14 minutes, rotating dish 1/4 turn every 4 minutes, until top springs back when touched lightly.
4. Let stand uncovered on heatproof surface 10 minutes. Invert onto serving plate. Drizzle with Lemon Glaze.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Ingredient: 
Blueberry
Preparation Time: 
5 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 670 Calories from Fat 97

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 311.5 mg13%

Total Carbohydrates 146 g48.8%

Dietary Fiber 7.1 g28.4%

Sugars 97.7 g

Protein 4 g7.7%

Vitamin A 3.2% Vitamin C 47.8%

Calcium 1.8% Iron 7.2%

*Based on a 2000 Calorie diet

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Microwaved Blueberry Coffee Cake Recipe