If you say “coffee cake”, my ears perk up with a vengeance all their own. Pathetic really, but coffee and cake are two of my favorite things. So when you put those words together and call something “coffee cake”, I’ve got to have it.
If you add blueberries, it only makes my knees buckle.
When Cooking Light came out with this recipe I doubted how good it could be, even though Cooking Light rarely lets me down. I thought, there is no way this was going to be “light” and “good”. Boy, was I wrong.
The cake is fluffy-tasting, airy, sweet and with a turbinado sugar crust….WOW. Now, this is breakfast I can get used to.
As blueberry season winds down, I really want to get in my last few blueberry-baking-indulgences. Blueberry Coffee Cake is a great way to continue the madness, for a few more weeks anyway.
Using buttermilk in this recipe helps keep the fat content down, that’s good right?
So what are you waiting for, let’s make it…you know you need something special for Sunday morning brunch!
Here’s what you need: All-purpose flour, granulated sugar, vanilla extract, butter, blueberries, baking soda, baking powder, eggs, salt and turbinado sugar.
In a medium bowl combine 1-1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt. Set aside.
In a large bowl add 6 Tablespoons butter (softened) and 3/4 cup granulated sugar, beat with a mixer for about two minutes. Add 1 teaspoon vanilla extract, 1 egg, 1 egg white and mix well. Add flour mixture and 1-1/3 cups buttermilk alternately to sugar mixture. Begin and end with the flour mixture; mix after each addition.
Spoon half the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup of blueberries.
Spoon remaining batter over the blueberries, sprinkle evenly with remaining 1 cup of blueberries. Sprinkle the top with approximately 2 Tablespoons turbinado sugar. Cooking Light suggested 1 Tablespoon but you really want to completely cover the top because it melts and bakes into the perfect crust.
Bake at 350 degrees for 45-50 minutes, until a toothpick comes out clean.
Cool in pan 10 minutes on a wire rack. Run a knife around the edges and flip over onto a plate. See recipe for further instructions here.
Here is the back edge of the coffee cake. See how the turbinado sugar made itself into a hard crust. Insert drool here.
Enjoy this, it really tastes sinful.
Blueberry Coffee Cake
adapted from Cooking Light
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 buttermilk
2 cups fresh blueberries
2 Tablespoons turbinado sugar
In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl add butter and granulated sugar, beat with a mixer for about two minutes. Add vanilla, egg and egg white; mix well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Spoon half 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. (Do not add extra blueberries.) Sprinkle the top evenly with 2 Tablespoons turbinado sugar. Bake at 350 degrees for 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan by running a knife around the edges and flipping the cake onto a plate. The bottom of the cake now becomes the top, do not flip it back over.
Since the cake has a lot of fruit, a lot of moisture is present. This can lead to some of the fruit getting left behind in the pan. Don’t worry about it. Scrape any fruit or cake left in the pan into a bowl and have it with a scoop of vanilla ice cream later. Don’t throw it away!