Blueberry Coffee Cake

Blueberry Coffee Cake (Adapted from CL)

1 1/2 cups all-purpose flour plus 2 teaspoons flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla
1 cup plus 2 tablespoons buttermilk, divided
1 3/4 cups fresh blueberries
1 tablespoon turbinado sugar

Preheat oven to 350 degrees.

In a medium bowl, whisk together 1 1/2 cups flour, baking powder, soda and salt.

In a large mixing bowl, beat together butter and granulated sugar until light and well combined. Beat in egg, egg white and vanilla, mixing until well combined. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture, mixing just until combined after each. If the batter looks too thick, fold in remaining 2 tablespoons buttermilk.

In a small bowl, toss together blueberries and 2 teaspoons flour until coated.

Scoop half of the batter into a 9" springform pan coated with nonstick spray. Evenly scatter the top with 1 cup blueberries. Spoon remaining batter over the blueberries. Scatter the top with the remaining blueberries and sprinkle the top with the turbinado sugar.

Place into the oven and bake until a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 42 to 48 minutes. Remove and place pan on a wire rack to cool for 10 minutes - release the sides of the springform pan and let cake cool completely before serving.

Makes about 8 servings.

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