Blueberry Coffee Cake

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Added May 8th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Cakes
  • Servings: 8 change
  • Calories per serving: 277
  • Prep Time: 15 mins
  • Cook Time: 60 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 27714%
Fat 10g15%
Cholesterol 48mg16%
Sodium 272mg 11%
Carbohydrates 44g14%

More facts>>

FoodConnect Nutritionals

This recipe is from Cooking Light Magazine (May 2008)

Ingredients

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  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 6 tablespoons butter softened
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 large egg white
  • 11/3 cups low-fat buttermilk
  • Cooking spray
  • 2 cups fresh blueberries
  • 1 tbsp turbinado sugar

Recipe Method

1. Preheat oven to 350 degrees.

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.

4. 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. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries.

6. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350 degrees for 50 minutes or until 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.

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