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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| granulated sugar: 3/4 cup |
| salted butter: 6 Tbl (softened) |
| vanilla extract: 1 tsp |
| eggs: 1 (large) |
| eggs: 1 (white, large) |
| low fat buttermilk: 1 1/3 cups |
| cooking spray |
| blueberries: 2 cups (fresh) |
| raw sugar: 1 Tbl |
Blueberry Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
8 serving(s)
Tags
- 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.