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.
Blueberry Coffee Cake
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.
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- Calories: 287
- Calories from fat: 31%
- Fat: 9.9g
- Saturated fat: 5.9g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.6g
- Protein: 5.4g
- Carbohydrate: 45.4g
- Fiber: 1.5g
- Cholesterol: 51mg
- Iron: 1.4mg
- Sodium: 294mg
- Calcium: 93mg
- 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
- Cooking spray
- 2 cups fresh blueberries
- 1 tablespoon turbinado sugar
- 1. Preheat oven to 350°.
- 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. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
- 4. 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.
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Blueberry Coffee Cake Recipe at a Glance
- COURSE: Breakfast/Brunch, Desserts, Cakes/Frostings
- CONVENIENCE: Entertaining, Freezable, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic, Quick/Easy, Family
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie
- COOKING METHOD: Bake
- OCCASION: Spring, Summer, Easter, Mother's Day, New Year's, Birthdays/Anniversaries
- PUBLICATION: Cooking Light