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Blueberry Coffee Cake

I have to hand it to my Bro-in-law, Thomas… he’s the one who finally convinced me that I needed to do something with my cooking skills! Actually, for years and years  I’ve been told I should and have never take the time to pursue anything!  Thomas finally convinced me (after telling me a bazillion times) and the idea of a blog was conceived.  My cute husband got me a couple of books and has an awesome camera, my daughter Madi helped me get my blog up and running and I just cook 🙂 …and then write about it!
Thomas came to visit this past weekend, I made this Blueberry Coffee Cake and he wanted to make sure it got on my blog.  This recipe is from Cooking Light magazine, of which I have years of… I love their recipes and I love that they make them healthy and still taste super good.
Blueberry Coffee Cake

Blueberry Coffee Cake


  • 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


  • 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, 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.

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
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