Vegetarian

Blueberry Coffee Cake (Sue Gregg) is for Breakfast.

Blueberry Coffee Cake (Sue Gregg) takes 20 minutes to prepare.

Blueberry Coffee Cake (Sue Gregg) takes 40 minutes to cook.

Blueberry Coffee Cake (Sue Gregg) makes 12 servings.

The ingredients for Blueberry Coffee Cake (Sue Gregg) are:

1/3 C yogurt + 1/4 C warm water
1/4 C melted butter (or oil of choice)
1/3 C honey
1 1/2 C whole wheat flour
2 1/2 tsp baking powder
1/2 Tsp baking soda
1/2 tsp sea slat
1 tsp cinnamon
dash of vanilla/almond (not in original)
2 eggs
1 C fresh or frozen blueberries

Topping
2 T melted butter
1/3 C Rapadura
1/2 C uncooked rolled oats
1/2 C nuts (Opt)
dash of vanilla or almond extract (Opt)

Here is how you make Blueberry Coffee Cake (Sue Gregg):

Preheat oven to 325* (30 - 40 min....my oven needs to be hotter)Mix baking powder, baking soda, seat salt and cinnamon and set aside.Mix topping and set aside.Mix yogurt, water together. Add honey, butter and flour. Add eggs and set aside soda etc. Pour batter into an 8x8 or 9x9 greased and floured pan.Spread blueberries over all. To keep them from sinking coat them in flour first.Distribute topping evenly with fingers....Bake, slice and eat!Serving Size: makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user DEETTA2.

The nutritional information for Blueberry Coffee Cake (Sue Gregg) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 171.2

• Total Fat: 7.2 g
• Cholesterol: 46.1 mg
• Sodium: 4,873.7 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 3.0 g
• Protein: 4.4 g