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    You are in: Home / Recipes / Blueberry Coffee Cake With Lemon Icing Recipe
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    Blueberry Coffee Cake With Lemon Icing

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 04, 2013

      I made a few changes to this recipe and it turned out really well. I substituted margarine for the oil and added a teaspoon of vanilla flavouring, might use coconut or lemon, as well, next time. I beat the margarine and sugar before adding the eggs. I also cooked it in a heavy bundt pan and it came out completely cooked and golden brown. I almost omitted the milk but realized the batter was too dry so rechecked the ingredient list. I didn't bother with the icing as the jam made it sweet enough. I think it would be great served with whipped cream.

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    • on September 07, 2011

      I was really disappointed with this recipe. I bake often so I figured the lack of instructions others mention wouldn't be too much of a challenge. Like another reviewer, I added the buttermilk alternately with the dry ingredients. The problem came when I tried to decide when to remove it from the oven. It looked "right" but the center was still testing too doughy. By the time the middle tested done, the bread was rather dark and definitely too dry. I wonder if this would be better baked in a 9-inch square pan rather than a loaf pan. Another review mentions over mixing can cause it to not bake in the middle, but I don't think I did over mix it. I used homemade cherry jam instead of blueberry. The family ate it, but everyone agreed the cake didn't have much flavor and it was extremely dry. I doubt I'll bother making it again. Sorry!

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    • on July 01, 2008

      I love a challenge. Actually, I made this because ofthe reviews :) I added the buttermilk alternating it with the flour. Was very careful not to overmix it because THAT CAUSES IT TO NOT BAKE IN THE MIDDLE. I heated my oven to 350 and baked for abut 35-40 minutes (only because I personally like a darker crust). It was great! Good recipe wildflower, I'm keeping this one to make again.

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    • on September 24, 2007

      The recipe was good. As it is written it is difficult to follow so I am not surprised it received a "no star" rating. Although buttermilk is listed in the ingredients, it never says to add it in the directions. I added it after step #1 and continued to mix it. It also doesn't specify how long to cook. I just kept checking it to make sure it didn't get too brown. It did taste good though.

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    • on September 20, 2007

      I should know better then to make a recipe with no reviews!!! This recipe didn't work for me! the cake never fully cooked in the middle and the taste was bland. I'm sorry this didn't come out nice... but geezs i should know better... i just had some buttermilk so i thought i'd give it a try.

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    Nutritional Facts for Blueberry Coffee Cake With Lemon Icing

    Serving Size: 1 (94 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 294.6
     
    Calories from Fat 74
    25%
    Total Fat 8.3 g
    12%
    Saturated Fat 1.2 g
    6%
    Cholesterol 25.4 mg
    8%
    Sodium 438.8 mg
    18%
    Total Carbohydrate 51.4 g
    17%
    Dietary Fiber 0.8 g
    3%
    Sugars 28.9 g
    115%
    Protein 4.0 g
    8%

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