Stuffed with plump blueberries, this Loaded Blueberry Coffee Cake is soft, sweet and topped with turbinado sugar for a crunchy crust. The perfect tender cake for breakfast or brunch.
Course Breakfast, Dessert
Keyword Loaded Blueberry Coffee Cake
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
1/4 tspbaking soda
1/4 tsptable salt
3/4 cupgranulated sugar
6tbspsunsalted butter, room temperature
2tbspsturbinado sugar (do not substitute)
Preheat oven to 350 degrees F.
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, but do not overmix.
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 3/4 cup blueberries. (Do not add extra blueberries.) Sprinkle the top evenly with turbinado sugar. Bake for 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 20 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.
Serve once cooled.
Do not add extra blueberries to the cake batter otherwise there will be too much moisture in the cake itself.