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

    Fresh Blueberry Coffee Cake. Photo by Pam-I-Am

    1/2 Photos of Fresh Blueberry Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Pam-I-Am's Note:

    This recipe is from an old Southern Living Cookbook. I've made it many times and have copied the recipe for several people who loved it. I use a bundt pan, but you could try other pans like 2 loaf pans or a 9x13. Serve for breakfast, a brunch or even an after dinner dessert. Just be careful when placing the blueberry layer. It's pretty heavy so it will sink. Placing it closer to the top of the wet batter works best.

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    Ingredients:

    Servings:

    Units: US | Metric

    Blueberry filling layer

    Cake

    Glaze

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
    3. 3
      Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
    4. 4
      Spoon half of the batter into the greased bundt pan or 2 loaf pans.
    5. 5
      Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
    6. 6
      Spoon the remaining batter on top. Sprinkle with chopped peacans.
    7. 7
      Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
    8. 8
      Glaze: Combine ingredients and mix well.
    9. 9
      Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.

    Ratings & Reviews:

    • on August 15, 2007

      45

      Very good cake, I made this with frozen blueberries as they were what I had. This turned out very nice. Oh I also made this in a spring form pan, it took a little while longer to cook in the oven but I just kept checking on it. I also used lemon extract instead of almond, turned out great. I will keep this recipe. Thanks so much.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2008

      45

      I made this cake as directed. It is pretty good. It does taste a bit like a yellow cake mix with blueberries and nuts but a bit better. Next time I will add more blueberries and mix the nuts in as they didn't seem to adhere to well to the cake and went everywhere when I flipped the cake onto a serving platter.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2007

      55

      Okay, Pam. Remember how I told you I save the five star rating for phenomenal recipes? Well, this one was fantabulous! Of course I subbed vegan ingredients, but it came out soooooo good! Oh my gosh, I was in heaven! Thanks so much for this one!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Fresh Blueberry Coffee Cake

    Serving Size: 1 (119 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 396.9
     
    Calories from Fat 173
    43%
    Total Fat 19.2 g
    29%
    Saturated Fat 9.5 g
    47%
    Cholesterol 76.8 mg
    25%
    Sodium 370.8 mg
    15%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 1.5 g
    6%
    Sugars 30.0 g
    120%
    Protein 5.2 g
    10%

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