Barefeet in the Kitchen · by Mary Younkin★ 4.8 (21)
Blueberry Coffee Cake
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 9%
CARBS 50G58% OF CAL
3G FIBER25G SUGAR22G OTHER
FAT 15G39% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender sour cream cake studded with blueberries and flavored with lemon, then dusted with a sweet topping. This coffee cake bridges breakfast and dessert, tender and moist with bright fruit flavor.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup butter (softened)
- 1 cup sugar
- 2 eggs
- 1 tablespoon lemon zest (or the zest of (1) large lemon)
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour*
- ½ teaspoon baking powder
- ½ cup sour cream
- 1 cup fresh blueberries
- ⅔ cup brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- ½ teaspoon xantham gum
- ⅔ cup all-purpose flour**
- ⅔ cup brown sugar
- ¼ cup butter (melted)
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 9%
CARBS 50G58% OF CAL
3G FIBER25G SUGAR22G OTHER
FAT 15G39% OF CAL
8G SAT7G 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
- 10m
- Cook
- 45m
- Sodium
- 98mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.