Blueberry Coffee Cake (6 Pts)
|1 1/2 cupsall-purpose flour|
|1 teaspoonbaking powder|
|1/4 teaspoonbaking soda|
|3/4 cupgranulated sugar|
|6 Tablespoonsbutter; softened|
|1 teaspoonvanilla extract|
|1 largeegg white|
|1 1/3 cupslow-fat buttermilk|
|2 cupsfresh blueberries; divided|
|1 Tablespoonturbinado sugar|
Blueberry Coffee Cake (6 Pts) Preparation
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, baking powder, baking soda and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at
medium speed until 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 of blueberries. Spoon remaining batter
and then remaining blueberries on top. Sprinkle with turbinado sugar.
Bake at 350 degrees for 50 minutes or until a wooden pick inserted into the
center comes out clean. Cool in pan for 10 minutes, then remove from pan
and cool completely on a wire rack.
Can be made with fresh or frozen blueberries
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