Microwaved Blueberry Coffee Cake
|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)|
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.
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