Monday, January 24, 2011

Recipe: Blueberry Coffee Cake

Sorry about the unexpected week long break.  Sometimes time just slips away from me and the blog is the first thing to go.  To make it up to you here's a simple little recipe that I made a couple times over the holidays.  Once for a light Christmas morning breakfast and then again for our New Year's Eve shindig with friends were we served breakfast for dinner in our jammies.  I've made this recipe with blackberries and blueberries and both are yummy.  The blackberries however are heavier and sunk to the bottom so the end result was not as pretty but still very tasty.  This isn't your traditional coffee cake recipe with the crumbly brown sugar topping but definitely worth trying out.

Blueberry Coffee Cake
Serves 8

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ 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 pint)
turbinado sugar (optional but adds that great crunch on top that I love)

  1. Preheat oven to 350°.
  1. Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, soda, and salt, stirring with a whisk.
  1. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  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.
  1. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray and parchment paper covering the bottom.  Sprinkle evenly with 1 cup of blueberries.  Spoon remaining batter over blueberries; sprinkle evenly with remaining 1 cup blueberries.  
  1. Bake at 350° for 40 minutes then sprinkle top with some turbinado sugar.  Return to over for another 10 minutes or until a wooden toothpick comes out clean.  Cool in pan 10 minutes on wire rack; remove from pan.  Cool completely on wire rack.
Source:  Cooking Light, May 2008

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