 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
A co-worker brought this into the office the other day, and I think it is the best Blueberry coffee cake I have ever had! She tells me the recipe came from Cooking Light and brought me a paper copy, so putting in 'Zaar to share and so I don't lose it!! Cooking time does not include cooling time. Ingredients:
1 1/2 cups all-purpose flour |
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 |
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).
4. 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.
5. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries.
6. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar.
7. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
|
|