Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
8 servings (serving size: 1 wedge)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

Step 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.

Step 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.

Step 5

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.

Ratings & Reviews

Karesy21's Review

recipegal
June 12, 2013
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.

Very Good

JenniferRD
June 20, 2018
Just made this last night and followed recipe exactly using frozen blueberries. The middle ones did sink to the bottom but the cake stayed together and was delicious.  Will definitely make again.

Mairead's Review

Foodie25
August 06, 2018
I think the buttermilk, butter, and blueberry measurements are off,Cooking Light published a blueberry CRUMBCAKE recipe in 2008. I've made it many times, and never a glitch...never soggy. This is similar, but the measurements are different, as is the cook time; which is probably why several cooks have complained about soggy centres. The original recipe from the magazine says ONE cup fresh blueberries, 2/3 cup granulated sugar, one large egg ( no additional egg white), 1 1/3 cup all- purpose flour, 1/4 cup butter instead of 1/3 cup, 3/4 cup lowfat buttermilk. 1 teaspoon cinnamon + 3 Tbsp. sugar + 3 Tbsp. all-purpose flour, + 1 Tbsp. melted butter stirred together until mixture resembles coarse meal for topping. Bake at 350 degrees F for 40 minutes, or until wooden inserted in centre  comes out clean.  

HannahCooks's Review

Digigirl
September 15, 2014
N/A

Marykr913's Review

Durhamgranny
September 19, 2009
Very good & easy to prepare. The berries did sink. Next time, I'll shake in flour 1st.

Durhamgranny's Review

SashaCook
August 12, 2013
N/A

mamamargot's Review

VWgirl
July 12, 2013
Very easy and light...a nice way to use fresh blueberries from the garden. Easy for kids to help with too because the steps aren't complicated.

JenniferRD's Review

rmiller2
November 18, 2008
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...

bstanchie's Review

mamamargot
September 28, 2013
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.

Emz101's Review

RyChef
September 30, 2011
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!!