Blueberry Sour Cream Coffee Cake Recipe

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0 votes | 1299 views
Servings: 6

Ingredients

Cost per serving $0.45 view details
  • 1 pkg. blueberry muffin mix
  • 1/3 c. dairy lowfat sour cream
  • 1/4 c. lowfat milk
  • 1 egg
  • 1/4 c. blueberry preserves
  • 1/2 c. confectioners sugar
  • 2 1/2 teaspoon water

Directions

  1. Preheat oven to 375 degrees. Grease an 8 or possibly 9 inch round cake or possibly pie pan. Rinse blueberries with cold water. For coffee cake: Put together dry muffin mix, lowfat sour cream, lowfat milk and egg in bowl. Stir till moistened. Spread half of batter into pan. Spread half of blueberry mix on top of batter. Spread remaining batter over blueberry layer. Spread remaining fruit on top, avoiding edges. Bake at 375 degrees for 30 to 35 min or possibly till golden brown.For glaze, put together confectioners sugar and water in small bowl; stir till smooth. Drizzle over hot coffee cake.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 108g
Recipe makes 6 servings
Calories 321  
Calories from Fat 82 26%
Total Fat 9.28g 12%
Saturated Fat 3.24g 13%
Trans Fat 0.0g  
Cholesterol 38mg 13%
Sodium 350mg 15%
Potassium 93mg 3%
Total Carbs 55.09g 15%
Dietary Fiber 0.0g 0%
Sugars 17.68g 12%
Protein 4.44g 7%
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