Tastes Better From Scratch · by Lauren Allen★ 4.8 (146)
Blueberry Coffee Cake
NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 16%
CARBS 65G64% OF CAL
5G FIBER0G ADDED0G INTRINSIC24G OTHER36G TOTAL SUGAR
FAT 13G29% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist blueberry coffee cake with a streusel topping, tender and rich. Serve at breakfast or as a dessert, and it can be made ahead for convenience.
dessertamericanbaked good🥣 mixer🥧 baking dishvegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 ½ cups granulated sugar
- ½ cup Shortening*
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 3 cups blueberries (, fresh or frozen*)
- 1 cup light brown sugar (, packed)
- 2/3 cup all-purpose flour
- ½ cup butter
At a glance
PER SERVING · TIME 50M
CAL 20%·PRO 16%
CARBS 65G64% OF CAL
5G FIBER0G ADDED0G INTRINSIC24G OTHER36G TOTAL SUGAR
FAT 13G29% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 113mg
- Total sugar
- 36g
- Added sugar
- ≥19g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.