I've made this twice with no problems. I used frozen blueberries both times. I substitute the buttermilk with plain Greek yogurt. For 1 cup buttermilk, I use 2/3 cup plain greek yogurt and 1/3 cup milk. I think the consistency of the Greek yogurt helps keep the batter from being too thing. It is delicious!!
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