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    You are in: Home / Recipes / Blueberry Coffee Cake Recipe
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    Blueberry Coffee Cake

    1/8 Photos of Blueberry Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    iewe's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on November 16, 2012

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2010

      55

      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. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2009

      55

    Read All Reviews (10)

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    Nutritional Facts for Blueberry Coffee Cake

    Serving Size: 1 (142 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 284.5
     
    Calories from Fat 89
    31%
    Total Fat 9.9 g
    15%
    Saturated Fat 5.9 g
    29%
    Cholesterol 47.7 mg
    15%
    Sodium 293.0 mg
    12%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 1.5 g
    6%
    Sugars 24.5 g
    98%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    turbinado sugar

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