Blueberry Coffee Cake
Yield: 8 servings (serving size: 1 wedge)
a.. 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
b.. 1 teaspoon baking powder
c.. 1/4 teaspoon baking soda
d.. 1/4 teaspoon salt
e.. 3/4 cup granulated sugar
f.. 6 tablespoons butter, softened
g.. 1 teaspoon vanilla extract
h.. 1 large egg
i.. 1 large egg white
j.. 1 1/3 cups low-fat buttermilk
k.. Cooking spray
l.. 2 cups fresh blueberries
m.. 1 tablespoon turbinado sugar
Preparation
1.. 1. Preheat oven to 350°.
2.. 2. Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, soda, and salt, stirring with a whisk.
3.. 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.. 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.
5.. 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.
Nutritional Information
Amount per serving
a.. Calories: 287
b.. Calories from fat: 31%
c.. Fat: 9.9g
d.. Saturated fat: 5.9g
e.. Monounsaturated fat: 2.6g
f.. Polyunsaturated fat: 0.6g
g.. Protein: 5.4g
h.. Carbohydrate: 45.4g
i.. Fiber: 1.5g
j.. Cholesterol: 51mg
k.. Iron: 1.4mg
l.. Sodium: 294mg
m.. Calcium: 93mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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