Blueberry Coffee Cake 6 pts
This is pretty high in points - but it is good. I'll try and lower the points next time I make it by using 1/2 applesauce instead of all the butter, and egg beaters, and perhaps splenda and 1/2 wheat flour. But - if you're having guests for breakfast - this is excellent as is !
Blueberry Coffee Cake
From Cooking Light
This moist, tender cake scored high in our Test Kitchens, where tasters unanimously considered it a delicious way to use the first blueberries of the season. Studded with plump, juicy pockets of berries, the cake also features a sprinkling of turbinado sugar on top that adds another dimension of texture. Ideal for breakfast, brunch, dessert, or as a snack to savor with coffee, it's a recipe you'll make more than once.
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
Blueberry Coffee Cake (Continued)
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, using 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.
Yield: 8 servings (serving size: 1 wedge)
CALORIES 287 (31% from fat); FAT 9.9g (sat 5.9g,mono 2.6g,poly 0.6g); IRON 1.4mg; CHOLESTEROL 51mg; CALCIUM 93mg; CARBOHYDRATE 45.4g; SODIUM 294mg; PROTEIN 5.4g; FIBER 1.5g
Blueberry Coffee Cake
From Cooking Light
This moist, tender cake scored high in our Test Kitchens, where tasters unanimously considered it a delicious way to use the first blueberries of the season. Studded with plump, juicy pockets of berries, the cake also features a sprinkling of turbinado sugar on top that adds another dimension of texture. Ideal for breakfast, brunch, dessert, or as a snack to savor with coffee, it's a recipe you'll make more than once.
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
Blueberry Coffee Cake (Continued)
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, using 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.
Yield: 8 servings (serving size: 1 wedge)
CALORIES 287 (31% from fat); FAT 9.9g (sat 5.9g,mono 2.6g,poly 0.6g); IRON 1.4mg; CHOLESTEROL 51mg; CALCIUM 93mg; CARBOHYDRATE 45.4g; SODIUM 294mg; PROTEIN 5.4g; FIBER 1.5g
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