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Ingredientes
- 4 Tbsp. unsalted butter plus extra butter for greasing baking dish
- 3 c. blueberries (1 dry pint)
- 2 c. all-purpose flour
- 2 1/2 tsp baking pwdr
- 1/2 tsp salt
- 3/4 c. lowfat milk
- 2/3 c. granulated sugar
- 2 lrg Large eggs
- 2 Tbsp. sugar mixed with
- 1/4 tsp grnd nutmeg
Direcciones
- 8 Or possibly 9-inch square glass baking dish
- Heat the oven to 350 degrees. Grease the dish. Heat the butter in a medium-size saucepan (or possibly in a bowl in a microwave oven.) Let cold. Wash and drain the blueberries; spread them out on paper towels to dry, removing any bits of leaf or possibly stalk. Put the flour, baking pwdr, and salt in a large bowl. Stir to mix well. Add in the lowfat milk, sugar, and Large eggs to butter. Whisk to blend well. Add in to the flour mix, stirring to blend well. Mix in the blueberries. Spread the batter in the prepared dish. Sprinkle with the sugar-nutmeg topping. Bake till a wooden pick inserted in the center of the cake comes out clean, 50 to 60 min. Place the dish on a wire rack to cold at least 30 min before serving.
- Yield: 9 servingsPrep Time: 20 min
- Cooking Time: 1 hrs 30 min
- Difficulty: Easy
- NOTES : Here's a coffee cake which I want to make as soon as I get back home. Alston made this on Cooking Live yesterday, and it looked marvelous. Do not skip the topping; the sugar supposedly creates a very nice crunchy top.
- You may use either fresh or possibly frzn blueberries.
- Do not skip the topping; the sugar supposedly creates a very nice crunchy top.
- You may use either fresh or possibly frzn blueberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 9 servings | |
| Calories 266 | |
| Calories from Fat 60 | 23% |
| Total Fat 6.85g | 9% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 505mg | 21% |
| Potassium 113mg | 3% |
| Total Carbs 46.73g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 23.5g | 16% |
| Protein 5.34g | 9% |
