Fresh Blueberry Coffee Cake
80 mins (prep 30, cooking 50)
15 ingredients
15 servings
This recipe is from an old Southern Living Cookbook. I've made it many times and have copied the recipe for several people who loved it. I use a bundt pan, but you could try other pans like 2 loaf pans or a 9x13. Serve for breakfast, a brunch or even an after dinner dessert. Just be careful when placing the blueberry layer. It's pretty heavy so it will sink. Placing it closer to the top of the wet batter works best.

Categories:  fruit , breakfast , comfort-food , taste~mood , equipment , <-4-hours , brunch , blueberries , coffee-cakes , time-to-make , number-of-servings , breads , berries , for-large-groups ,
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Serving Size (101.34 g)
Servings 15
Amount per Serving
Calories 364.16 Calories from Fat 117.09
% Daily Value *
Total Fat 13.01g 300.15%
Saturated Fat 7.73g 579.84%
Trans Fat 0.39g %
Cholesterol 33.72mg 168.58%
Sodium 387.72mg 242.32%
Total Carbohydrate 59.47g 297.36%
Dietary Fiber 0.69 g 41.62%
Sugars 36.7 g %
Protein 3.52g 105.49%
Vitamin A 373.74IU% Vitamin C 0.21mg%
Calcium 67.46mg% Iron 1.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh blueberries, finely chopped pecans, warm water