Blueberry Coffee Cake

This moist, tender 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 pockets of 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.

Yield: 8 servings (serving size: 1 wedge)

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
• Cooking spray
• 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.

Note: If using peak-season fruit, using 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.

Nutritional Information

Calories:

287 (31% from fat)

Fat:

9.9g (sat 5.9g,mono 2.6g,poly 0.6g)

Protein:

5.4g

Carbohydrate:

45.4g

Fiber:

1.5g

Cholesterol:

51mg

Iron:

1.4mg

Sodium:

294mg

Calcium:

93mg