Go Back
Print

Blueberry Coffee Cake, from the May 2008 issue of Cooking Light

This cake is a delightful breakfast treat.
Course Breakfast
Keyword blueberry, coffee cake
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 6 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1 1/3 cups low-fat buttermilk
  • cooking spray
  • 2 cups fresh blueberries
  • 1 tablespoon turbinado sugar

Instructions

  • Preheat oven to 350°.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
  • Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
  • Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries.
  • Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar.
  • Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Notes

So - you love blueberries? Check out these other great recipes by food bloggers: Blueberry Pie - from me (aka Dine and Dish) Blueberry Breakfast Bars - from Farmgirl Fare Blueberry Lavender Cream Pie - from The Kitchn Blueberry and Nectarine Cobbler - from Baking Bites Blueberry and Cream Cheese Braid - from The Fresh Loaf