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Blueberry Coffee Cake


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  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 6 tablespoons butter softened
  • 1 teaaspoon 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



Step 1

Preheat oven to 350 degrees
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 remining 1 cup of blueberries. Sprinkle the top with 1 tablespoon turbinado sugar. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack


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