Blueberry Coffee Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 cups blueberries fresh
• 6 tablespoons butter softened
• 1 large eggs 
• 1 large egg whites 
• 6.8 ounces flour all-purpose
• 0.8 cup granulated sugar 
• 1.3 cups buttermilk low-fat
• 0.3 teaspoon salt 
• 1 tablespoon sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking powder, soda, and salt, stirring with a whisk.
4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
5. Add vanilla, egg, and egg white; beat well.
6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
7. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray.
8. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries.
9. Sprinkle the top evenly with 1 tablespoon turbinado sugar.
10. 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.
11. 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.