Trying to Master the Blueberry Coffee Cake

I really wish I could say that I’ve mastered the art of baking now, but that is not the case. I have biscuits, loaves of bread and croissants down, but when it comes to cakes and cookies I’m still missing the boat. Some say not to beat the sugar and butter too much, others say beat well so that it is nice and fluffy and creamy. I guess I just have not mastered the in-between of creaming just yet because my cake turned out slightly gummy and not fluffy like I expected. I’ll eventually get it.

In the meantime, here’s a recipe that I have been trying out for a blueberry coffee cake taken from a Cooking Light. With only 287 calories and 99 grams of fat per serving, it’s still full of flavor and quite decadent. Now you can eat your sweets and save your waistline!

Blueberry Coffee Cake
from Cooking Light
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
6 tbsp butter, softened
1 tsp vanilla extract
1 large egg
1 large egg white
1 1/3 cup low-fat buttermilk
Cooking spray
2 cups fresh sblueberries
1 tbsp turbinado sugar (or coarse brown sugar)

1. Preheat oven to 350 F
2. In a large bowl combine flour, baking poweder, baking soda and salt. Whisk together to mix.
3. In another large bowl beat the sugar and butter until fluffy and creamy. (approx 2-3 minutes)
4. On low speed, add the eggs and vanilla until completely mixed.
5. Now using a wooden spoon or large spatula, alternate mixing in the flour and buttermilk. Fold the mixture until the flour and liquid is completely mixed into the batter.
6. Coat a 9-inch round glass baking dish with cooking spray. Pour and spread half the batter into the dish.
7. Sprinkle half of the blueberries on top of the batter in the baking dish. Then pour the remaining batter in your mixing bowl on top. Sprinkle the remaining blueberries on the top.
8. Bake in the oven for about 45 minutes. Check doneness and then sprinkle sugar on top. Bake for another 10-15 minutes until your cake is done.
9. Cook down for about 15 minutes before serving. Great warm or cold.

This is what the cake looks like when it doesn’t rise enough. Texture turns out a little bit creamy and gummy. It’s still delicious though!

Want more coffee cake? Try this sugar free one from Foodista.com

Sugar Free Coffee Cake