Blueberry Coffee Cake

Along with our other menu items, I finally tried this recipe and served it with Easter brunch, too. I used frozen wild blueberries, since blueberries aren’t in season here yet, and they worked beautifully. The leftovers froze well (and re-heated well), too!

Blueberry coffeecake - done

Blueberry Coffee Cake
Slightly adapted from Cooking Light, May 2008
Serves 8

Ingredients:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)(I use ultragrain)
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 cup low-fat buttermilk
Cooking spray
1 1/2 cups fresh blueberries
1 tablespoon turbinado sugar

Directions:
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.
Blueberry coffeecake - ingredients

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.
Blueberry coffeecake - assembly 1 Blueberry coffeecake -assembly 2
Nutritional info:
Calories: 276.5
Total Fat: 9.9 g
Saturated Fat: 5.8 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 2.6 g
Cholesterol: 47.7 mg
Sodium: 283.9 mg
Potassium: 82.5 mg
Total Carbohydrate: 42.4 g
Dietary Fiber: 2.2 g
Sugars: 25.4 g
Protein: 5.5 g

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