Blueberry Coffee Cake

By mmcspencer

Cooking Light

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 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

Preparation

Step 1

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. 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.

4. 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.

Note: If using peak-season fruit, using 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.
Nutritional Information

Calories:
287 (31% from fat)
Fat:
9.9g (sat 5.9g,mono 2.6g,poly 0.6g)
Protein:
5.4g
Carbohydrate:
45.4g
Fiber:
1.5g
Cholesterol:
51mg
Iron:
1.4mg
Sodium:
294mg
Calcium:
93mg