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.
- 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
- 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.
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.
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. :)