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

    Copycat Blueberry Coffee Cake. Photo by origamifreak

    1/1 Photo of Copycat Blueberry Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    origamifreak's Note:

    Recipe for coffeecake served at a popular restaurant near Stanford University.

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    Units: US | Metric



    1. 1
      Preheat oven to 350°F.
    2. 2
      Oil a 9-in square baking pan (you can also use an 8-in square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes).
    3. 3
      In a large mixing bowl, sift flour with baking powder, baking soda, salt, and 1 cup of sugar.
    4. 4
      In a separate bowl beat together the eggs, sour cream, and vanilla.
    5. 5
      Add egg mixture to flour mixture and beat until smooth.
    6. 6
      Spread the batter in the pan.
    7. 7
      If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer.
    8. 8
      In a small bowl, mix 5 T sugar with the butter and cinammon with a sturdy fork, until they are blended and resemble cornmeal (you should have a mixture of fine crumbs, not a smooth mixture).
    9. 9
      Sprinkle topping over batter.
    10. 10
      Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
    11. 11
      Serve warm.
    12. 12
      The restaurant serves generous squares with a lump of butter melting into the top.
    13. 13
      For the full effect, drink cinnamon-orange-clove tea with it.

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    Nutritional Facts for Copycat Blueberry Coffee Cake

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 644.3
    Calories from Fat 187
    Total Fat 20.7 g
    Saturated Fat 12.0 g
    Cholesterol 146.3 mg
    Sodium 591.7 mg
    Total Carbohydrate 106.3 g
    Dietary Fiber 1.6 g
    Sugars 67.0 g
    Protein 9.9 g

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