Blueberry Coffee Cake
Created by ellie on September 25, 2014
- Servings: 8
- Prep Time: 15m
- Cook Time: 35m
- Recipe #14370
Ingredients
- 1/2 cup butter (room temperature)
- 2 teaspoons grated lemon rind
- 7/8 cup granulated sugar
- 1 tablespoon granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 10.23 ounces blueberries (2 cups)
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 cup buttermilk
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Spray a 9-inch square baking pan with Pam or grease pan.
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Step 3: In a mixing bowl combine the butter, lemon rind and 7/8 cup sugar in a mixing bowl. Beat with an electric mixer at medium high speed until light and fluffy. Add egg and vanilla, beat until combined.
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Step 4: In a separate bowl toss blueberries with 1/4 cup flour. Set aside.
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Step 5: In a separate bowl whist remaining flour (1 3/4 cups) with the dry ingredients (baking powder - salt).
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Step 6: Add flour mixture to wet mixture, alternately with the buttermilk. Fold in blueberries.
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Step 7: Spread batter into prepared pan. Sprinkle with remaining sugar.
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Step 8: Bake for 35-45 minutes or until toothpick tests clean. Let cool for at least 15 minutes before serving.
Nutritional Facts
- Serving Size: 1 (131.3 g)
- Calories 351.6
- Total Fat - 13.3 g
- Saturated Fat - 7.9 g
- Cholesterol - 58.7 mg
- Sodium - 518 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 1.7 g
- Sugars - 28.1 g
- Protein - 5.2 g
- Calcium - 122.8 mg
- Iron - 0.7 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.1 mg