Excellent, moist Blueberry Coffee Cake - Cooking Light

Ingredients

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


Preparation


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.


Yield

8 servings (serving size: 1 wedge)

Nutritional Information

CALORIES 287(31% from fat); FAT 9.9g (sat 5.9g,mono 2.6g,poly 0.6g); PROTEIN 5.4g; CHOLESTEROL 51mg; CALCIUM 93mg; SODIUM 294mg; FIBER 1.5g; IRON 1.4mg; CARBOHYDRATE 45.4g.



Marcia Whyte Smart, Cooking Light, MAY 2008