Blueberry Coffee Cake

• 1 1/2 cups all-purpose flour
• 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 350u0b0.
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).
4. 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.
5. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries.
6. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar.
7. Bake at 350u0b0 for 50 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

flour, baking powder, baking soda, salt, granulated sugar, butter, vanilla, egg, egg white, lowfat buttermilk, cooking spray, fresh blueberries, turbinado sugar

Taken from www.food.com/recipe/blueberry-coffee-cake-302659 (may not work)