Blueberry Coffee Cake
Blueberry Coffee Cake is a vegetarian morn meal. This recipe makes 8 servings with 290 calories, 5g of protein, and 10g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have egg white, egg, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, soda, and salt, stirring with a whisk.
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.
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, 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.