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    You are in: Home / Recipes / Blueberry Yeast Cake Recipe
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    Blueberry Yeast Cake

    Average Rating:

    2 Total Reviews

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    • on June 24, 2002

      Thaks Karen, you did exactly right with the flour. When making any bread humidity as well as other factors (in this case the moisture content of fresh VS frozen blueberries) effects the moisture content of the bread. So this will require more or less flour depending on those things. I am sending in a correction to refelect that. Thanks for pointing that out :)

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    • on June 23, 2002

      This came out exactly as promised...just slightly sweet with a combination of bready/cakey texture. I thought I made a boo boo with this recipe because of the flour. It says "add most" but it doesn't say if you should add the rest at any point....so I just added until I had what looked like a batter (thicker than cake batter, thinner than muffin batter.) I still am not sure if I did it correctly, but it came out pretty and it does taste good. I had it plain and thought it could be a bit sweeter (my blueberries were a little bit too tart, I think), so I plan on toasting and adding butter, cinnamon and sugar next time. Thanks!

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    Nutritional Facts for Blueberry Yeast Cake

    Serving Size: 1 (118 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 391.3
     
    Calories from Fat 103
    26%
    Total Fat 11.4 g
    17%
    Saturated Fat 6.4 g
    32%
    Cholesterol 88.2 mg
    29%
    Sodium 328.1 mg
    13%
    Total Carbohydrate 61.7 g
    20%
    Dietary Fiber 2.4 g
    9%
    Sugars 12.9 g
    51%
    Protein 10.0 g
    20%

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