So, is your mouth watering yet? Mine sure is!
This Blueberry Coffee Cake has become one of many breakfast favorites for Steven & I, since our friends, Brian & Gina introduced it to us about 4 years ago. It is so very delicious! We end up eating almost the entire thing ourselves (and that’s probably not good to do….but it is THAT good)!
This recipe is origionally from the May 2008 issue of cooking light, page 212, if you end up finding the magazine. But, here is the recipe. Enjoy!
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup granulated sugar
6 Tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/3 cup lowfat buttermilk (I use 1 huge dollop of sour cream in 1 1/4 cup skim milk instead)
2 cups fresh blueberries (or we use a mixed-berries frozen bag, defrosted)
1 tablespoon turbinado sugar
1. Preheat oven to 350 degrees
2. Lightly spoon flour into dry measuring cups. Combine flour, baking powder, soda, and salt, and stir with a whisk.
3. Place granulated sugar and butter in a large bowl. Beat with mixer on medium speed until well blended (2 min). Add vanilla, egg, egg white, and beat well. Add flour mixture and buttermilk (or my soured milk) alternately to sugar mixture, beginning and ending with flour mixture. Mix after each addition.
4. Spoon half of the batter into a 9″ round baking pan (I use my round stoneware pan) coated with cooking spray. Sprinkle batter with 1 cup of blueberries (or defrosted mixed berries). Spoon remaining batter over the blueberries. Sprinkle evenly with remaining berries. Sprinkle the top evenly with 1 Tablespoon turbinado sugar. Bake at 350 degrees for about 50 minutes, or until your inserted toothpick comes out clean. Cool completely before cutting into, or else it will fall apart. Occasionally I’ve baked it completely, cooled it, cut in in wedges, and then frozen it for quick breakfast meals.
Thanks, Gina, for this one! Everytime Steven and I eat it, we think of you guys!