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Nutrition Facts
Serving Size 1 (85g) Recipe makes 12 servings
Calories 261
Calories from Fat 104		(39%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 254mg		10%
Potassium 103mg		2%
Total Carbohydrate 35.8g		11%
	Dietary Fiber 1.3g	5%
	Sugars 15.2g
Protein 4.5g		9%
detailed view... how is this calculated?

Cranblue Coffee Cake

Recipe #261409 | 1¼ hours | 20 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lvs2Cook
Oct 25, 2007

This coffee cake blends two of my favorites — blueberries and cranberries! If using frozen berries, you do not need to thaw them before folding into the batter. The recipe comes from the Catalpa Tree Bed and Breakfast.

SERVES 12 (change servings and units)

Ingredients

2 1/3 cups all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1/2 cup fresh cranberries or frozen cranberries
1/2 cup fresh blueberries or frozen blueberries
1/3 cup packed brown sugar
1/4 cup margarine or butter
1/4 cup chopped walnuts
1 teaspoon ground cinnamon

Directions

1
Preheat the oven to 350 degrees.
2
Mix together 2 cups of the flour, and the granulated sugar, baking powder, and salt in a large bowl.
3
In a separate bowl beat the eggs until frothy. Mix in the milk and oil.
4
Pour the egg mixture into the flour mixture, and mix.
5
Fold in the cranberries and blueberries.
6
Place the batter in a lightly greased 9-inch tube or bundt pan.
7
Mix together the remaining flour and the brown sugar, margarine, walnuts, and cinnamon and sprinkle the brown sugar mixture over the top of the batter.
8
Bake 45-50 minutes or until a toothpick inserted in the center comes out clean.
9
Cool the cake in the pan for at least 10 minutes.
10
Serve the cake right (topping) side up.