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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.
  1. […] Either of these coffee cakes are delightful!!   Streusel-Filled Coffee Cake  or  Blueberry Coffee Cake […]

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