Family-Friendly, Easy Recipes & Mostly Vegan Desserts. Gluten-Free Friendly Baking, Allergen Friendl · by Jillian Glenn★ 4.1 (39)
Blueberry Coffee Cake
NUTRITION · PER SERVING75M COOK
CAL 14%·PRO 8%
CARBS 35G51% OF CAL
3G FIBER18G SUGAR15G OTHER
FAT 12G40% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist blueberry coffee cake with a sugary blueberry filling and buttery streusel topping. Vegan and gluten-free friendly. Serve warm on its own or with vanilla ice cream.
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Nutrition & ingredients
Ingredients
serves 16- 1 1/2 cup milk (regular or vegan)
- 3/4 cup melted butter (regular or vegan)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1 cup sugar
- 2 1/2 cup regular all purpose flour or gluten free all purpose flour
- 1 cup fresh or frozen wild blueberries
- 1/4 cup melted regular or vegan butter
- 1/2 cup organic cane sugar
- 3/4 cup all purpose flour or gluten free all purpose flour
At a glance
PER SERVING · TIME 75M
CAL 14%·PRO 8%
CARBS 35G51% OF CAL
3G FIBER18G SUGAR15G OTHER
FAT 12G40% OF CAL
7G SAT5G 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
- 1h
- Sodium
- 178mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 36mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 178MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.