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    You are in: Home / Recipes / Blueberry Cinnamon Nut Coffee Cake Recipe
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    Blueberry Cinnamon Nut Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    40 mins

    50 mins

    HeatherN's Note:

    This is from the Pampered Chef springform pan insert. A very delicious coffee cake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Filling

    Glaze

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Cream together butter and brown sugar until light and fluffy. Add eggs, vanilla and sour cream, mix well. Gradually stir in flour, baking powder, soda and salt. Mix well. Fold in blueberries.
    3. 3
      Combine filling ingredients, mix well.
    4. 4
      Spoon half of cake batter into well sprayed 9 inch spring form pan fitted with fluted bottom. Spread filling evenly over batter. Top with remaining batter.
    5. 5
      Bake for 45-50 minutes. Let cool in pan for 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely.
    6. 6
      For glaze, combine all ingredients, whisk until smooth. Drizzle over top of cake.

    Ratings & Reviews:

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    Nutritional Facts for Blueberry Cinnamon Nut Coffee Cake

    Serving Size: 1 (109 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 359.0
     
    Calories from Fat 141
    39%
    Total Fat 15.7 g
    24%
    Saturated Fat 8.5 g
    42%
    Cholesterol 66.7 mg
    22%
    Sodium 250.5 mg
    10%
    Total Carbohydrate 51.0 g
    17%
    Dietary Fiber 1.2 g
    5%
    Sugars 32.4 g
    129%
    Protein 4.6 g
    9%

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