Alaskan Blueberry Coffee Cake
Try this Alaskan Blueberry Coffee Cake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
breads
snacks
blueberries
egg
butter
milk
grains
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 ts salt
- 2 1/2 ts baking powder
- 1/4 c vegetable oil
- 3/4 c milk
- 3/4 c sugar
- 1/2 ts cinnamon (or more to taste)
- 1 1/2 c all-purpose flour
- 1/4 c firm butter (1/2 stick)
- 1/3 c all-purpose flour
- 1 1/2 c blueberries (i use fresh,
- 1/2 c brown sugar, firmly packed
- Carbohydrate 92.34190625 g
- Cholesterol 26.895 mg
- Fat 5.577408125 g
- Fiber 0.973656263677403 g
- Protein 3.903253125 g
- Saturated Fat 0.65145198496875 g
- Serving Size 1 1 Serving (118g)
- Sodium 491.9471875 mg
- Sugar 91.3682499863226 g
- Trans Fat 0.25658485969375 g
- Calories 427 calories
Appearing In: The American Country Inn and Bed & Breakfast Cookbook, Volume One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375 degree oven for 25 to 30 minutes, until done. Dont overbake. Serve warm with butter or honey. Serves 8. Sonyas note: If I remember correctly, this takes a bit longer to bake than what is in the instructions, but it is worth the wait!
