Penn Herb Wellness Guide
Blueberry Coffee Cake
Kate Miller
A multi-purpose cake—serve for breakfast or dessert.
Ingredients
- 2 cups flour
- 1 1/2 cups sugar
- 1/2 cup butter (or margarine), cut into small pieces
- 1 tsp baking powder
- 2 eggs, separated
- 1 cup whole milk
- 1 tsp vanilla
- 2 1/2 cups blueberries
Directions
- In a large mixing bowl, combine flour and sugar. Cut in butter or margarine by hand, or mix with an electric mixer on low speed until crumbly. Reserve 3/4 cup of the crumb mixture for topping.
- To the remaining mixture, add baking powder, egg yolks (reserve whites in a separate bowl), milk, and vanilla. Beat until combined, about 1 minute.
- Whisk the reserved egg whites until soft peaks form. Gently fold into the batter.
- Pour the batter into a greased 13 x 9 casserole dish. Cover with blueberries. Sprinkle reserved crumb mixture over the blueberries.
- Bake at 350F for 35 to 40 minutes, until lightly browned and fully cooked.
Nutrition Facts
Calories 554
Calories from Fat 164 (30%)
(29%)Total Fat 19g
(55%)Saturated Fat 11g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(39%)Cholesterol 117mg
(31%)Sodium 742mg
(4%)Potassium 124mg
Total Carbohydrate 93g
(6%)Dietary Fiber 2g
Sugars 58g
Sugar Alcohols 0g
(16%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.