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    You are in: Home / Recipes / Blueberry Crunch Coffee Cake Recipe
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    Blueberry Crunch Coffee Cake

    Blueberry Crunch Coffee Cake. Photo by Morning Biscotti

    1/4 Photos of Blueberry Crunch Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    fluffernutter's Note:

    Three things I love in a recipes: Healthy, easy, and devastatingly delicious. This one has it all.

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    1. 1
      Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended.
    2. 2
      Pour into a greased 9-inch baking pan, then spread the berries over the batter.
    3. 3
      Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake.
    4. 4
      Bake at 375 degrees for 25 to 35 minutes or until center is set.

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    Ratings & Reviews:

    • on March 29, 2006


      I just made this tonight. I doubled the recipe for the toppings, except for the cinammon as I like really crumbly topping. Tastes great, will eat again for breakfast tomorrow. Thank you for posting this recipe!

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    • on March 15, 2006


      Really easy to make and very tasty! I used demerara sugar in the cake and brown sugar for the topping. Made one change: I had no pecans or walnuts on hand so used chopped hazelnuts instead. Also mixed the topping ingredients by hand as I was too lazy to get the food processor out (ahem...!)! This is so yummy! Thanks for a great recipe!

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    Nutritional Facts for Blueberry Crunch Coffee Cake

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 368.3
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 3.6 g
    Cholesterol 48.2 mg
    Sodium 365.1 mg
    Total Carbohydrate 65.5 g
    Dietary Fiber 3.5 g
    Sugars 38.3 g
    Protein 6.3 g

    The following items or measurements are not included:

    vegetable oil

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