Blueberry Coffee Cake

Total Time
Prep 10 mins
Cook 50 mins

A co-worker brought this into the office the other day, and I think it is the best Blueberry coffee cake I have ever had! She tells me the recipe came from Cooking Light and brought me a paper copy, so putting in 'Zaar to share and so I don't lose it!! Cooking time does not include cooling time.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
  3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
  4. 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.
  5. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries.
  6. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar.
  7. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Most Helpful

I must have done something wrong because mine was very dense and heavy. I used a flute pan so maybe that was the problem. I'm not an experienced baker, so I'm not sure.

lolablitz November 16, 2012

What a delicious treat iewe. We loved it, great flavor and textures. The crumb on the cake was lovely. I used a combo of frozen blueberries and blackberries, because I didn't have enough berries. It worked great. It made a lovely large, light, moist cake. Thank you so much for sharing. :)

Baby Kato February 16, 2010