This moist, tender blueberry coffee cake scored high in our Test Kitchens, where tasters unanimously considered it a delicious way to use the first blueberries of the season. Studded with plump, juicy berries, the cake also features a sprinkling of turbinado sugar on top that adds another dimension of texture. Ideal for breakfast, brunch, dessert, or as a snack to savor with coffee, it's a recipe you'll make more than once.
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
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
2 cups fresh blueberries
1 tablespoon turbinado sugar
How to Make It
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
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. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
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. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a 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.
Note: If using peak-season fruit, use 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.
This turned out perfect for me. I followed the recipe for the most part and I made the recommended adjustments for using fresh blueberries. I didn't have buttermilk, so I used a half cup sour cream mixed with a half cup ultra skim milk. I didn't have any problems with the berries sinking. The cake looked pretty and tasted awesome! I also made this in muffin tins so that we could have something easy to much on in the car on the way to vacation. I shortened the baking time a bit (started checking for doneness at 20 mins., took about 30 mins.) and they were just as moist and tasty as the cake.
Fantastic!! I work in a nutrition research lab and made this for my co-workers. Everyone loved it! I followed the recipe and had no problems; but I did serve it directly from the pan. I used frozen blueberries that were picked fresh this summer and they did sink to the bottom a bit, but it was still beautiful and tasted wonderful. Will make again and again and again...
my cake turned out a little too mushy in the center. It was cooked through but gooey. It was tasty but we did not care for this texture for what was supposed to be a coffee cake. It will be good warmed up and served with ice cream though! I would probably not make this again.
I had the same issues everyone did. While the cake itself was delicous and very airy, I agree it is much more muffin like. I too dusted the blueberries with flour yet they sank to the bottom. I used a square glass cake pan instead of a round one and had to cook it for almost an hour and a half for it to be completly done. I loved the fact that it wasnt overly sweet, however because of that I could eat the whole thing myself. I didn't bother with the turbinado sugar and was glad I didn't becuase by the second day the cake got even more moist and I think having soggy sugar on top would have been yucky. I will def make this cake again!!
This turned out great for me. I cut down on the buttermilk as suggested, I used blackberries instead of blueberries. My blackberries were still pretty frozen and I used two cups, I dusted them in four and they did not sink.
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