Are you preparing a special meal this weekend for Easter? Brunch, perhaps? This berry infused coffee cake is moist and filled with juicy blueberries, my favorite type of fruit!
Cooking Light (May 2008) put this recipe in their series of top-rated dishes, Test Kitchen approved. I like making those special rated recipes because they have the pros develop dishes, and they will tweak and reconfigure the recipe until it’s perfect. I trust their culinary skills, quickly gather the ingredients and start baking!
This Blueberry Coffee Cake is on mark, tender with just the right about of sweetness, and under 300 calories per serving (287 My Fitness Pal trackers). A perfect recipe, except for one itty-bitty challenge I had…more on that it a bit.
I used a combination of fresh and frozen berries, usually reserved for my smoothies. The batter is a beautiful creamy light yellow color just like the butter and buttermilk. The recipe was simple.
Are you noticing my slight disappointment in the photo? All the blueberries sunk to the bottom of the cake! Were those frozen little berry pebbles so heavy giving little chance of layering through the cake like I expected? Hmmm, with that theory, the fresh berries should have weaved their way through the batter, right? Pshhhh
Well, after seeing my finished cake, I remembered that lightly tossing flour on berries before incorporating them into the batter helps avoid – sinkage (lol – Seinfeld episode just popped in my head, know which one??).
I FORGOT to toss flour over my blueberries, so one by one (two cups worth) they went straight to the bottom of the pan. AND the cooking PROS didn’t remind me of that simple baking solution!!
I have since read this and will try sprinkling the bottom of my pan with baking powder.
Blueberry Coffee Cake
A versatile coffee cake for breakfast, brunch, dessert. Good for snacks too!
- 1 1/2 cups all-purpose flour, reserve 2 tablespoons for tossing blueberries
- 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 blueberries
- 1 tablespoon turbinado sugar
- Preheat oven to 350 degrees
- Spray 9 inch round baking pan with cooking spray.
- Combine flour, baking powder, soda, and salt, mix with a whisk.
- In a separate large bowl, beat butter and sugar until well blended. Add vanilla, egg, and egg white, beating well.
- Add flour mixture and milk alternately to sugar mixture beginning and ending with flour.
- Coat blueberries in reserved 2 tablespoons of flour.
- Spoon half of the batter in pan, top with 1 cup of blueberries. Spoon remaining batter over the blueberry topping. Add another layer of berries. Sprinkle top with turbinado sugar.
- Bake for 50 minutes or until set. Cool for 10 minutes before removing from pan.
The cake does taste delicious, regardless of bottom verse middle or top berry placement, but if you want the cake to look like the photo in Cooking Light’s Magazine, take special care of those blueberries 🙂
This coffee cake really doesn’t need any company, so if it doesn’t make it to your Easter brunch table, save it for another time. It’s delicious paired with a plain cup of coffee. I took a slice to work and pretended I was enjoying it at a nice coffee shop.
In Paris to be exact 🙂
I hope the sun shines brightly on you this Easter weekend.