Nutritional Info

Nutrition Facts

Serving Size 1 (73g)

Calories 130
Calories from Fat 4 (3%)
Amount Per Serving %DIV
Total Fat 0.4g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 2.2mg 1%
Sodium 218.3mg 9%
Potassium 59.3mg 1%
Total Carbohydrate 29g 10%
Dietary Fiber 1.4g 5%
Sugars 18.7g
Protein 2.7g 5%

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Blueberry Crumb Coffee Cake

Source: The Big Book of Breakfast
Recipe Description
I took this coffee cake, warm from the oven, to a Bible study meeting and not a crumb was left.
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  all purpose flour
1 1/2 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  baking soda
1/4 Teaspoon(t)  salt
1/2 Cup(c)  butter, at room temperature
3/4 Cup(c)  granulated sugar
1 Cup(c)  fresh or frozen blueberries, thawed if frozen, rinsed and dried
1/3 Cup(c)  walnuts, chopped
2 Tablespoon(T)  butter, chilled
1/4   nutmeg, ground
1/2 Teaspoon(t)  cinnamon, ground
1/4 Cup(c)  brown sugar, packed
1/4 Cup(c)  all purpose flour
1/3 Cup(c)  milk
1 Teaspoon(t)  vanilla extract
1   large egg


To make the cake: Preheat oven to 350° F. In a medium bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until creamy, 1 to 2 minutes. Add egg and vanilla and beat until smooth. On low speed, beat in dry ingredients alternately with milk, starting and ending with dry ingredients, until blended. To make the topping: In a small bowl, combine flour, brown sugar, cinnamon and nutmeg. Add butter and cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Spread batter into a lightly sprayed or oiled 8 by 8 inch baking dish. Sprinkle blueberries evenly over batter. Sprinkle topping over blueberries. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

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