Blueberry Coffee Cake
By sandrac-2
Ingredients
- 1 Y2 cups all-purpose flour (about 6% ounces)
- teaspoon baking powder % teaspoon baking soda
- % teaspoon salt
- % cup granulated sugar
- 6 tablespoons butter, softened 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 Y3 cups low-fat buttermilk Cooking spray
- 2 cups fresh blueberries
- 1 tablespoon turbinado sugar e Preheat oven to 3500•
Details
Preparation
Step 1
e Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
e 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.
o 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 wi th remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 3500 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. Yield: 8 servings (serving size: 1 wedge).
THIS MOIST, TENDER cake scored high in our Test Kitchens, where tasters unanimously considered it
a delicious way to use the first blueberries of the season. Studded with plump, juicy pockets of berries , the cake also features a sprinkling of turbinado sugar on top that adds another dimension of texture. Ideal for breakfast, brunch, dessert, or as a snack to savor with coffee, it's a recipe you'll make more than once.
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