Blueberry Coffee Cake
A moist, sweet blueberry coffee cake that's stuffed with blueberries for a lovely morning treat.
Ingredients
- 4 eggs , separated
- 1 cup whole milk
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 cups blueberries can use fresh or frozen blueberries
Instructions
- Preheat oven to 350℉. Butter the bottom and sides of a 9x13" pan and line the bottom parchment paper.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In a large bowl, beat the butter and sugar until it is light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
- Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
- In a clean, large bowl, using clean beaters, whip the egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Very gently fold in the berries.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Remove cake from oven and let cool in minutes in the pan. Cut pieces directly from the pan to serve.
Nutrition
Calories: 512kcalCarbohydrates: 75gProtein: 7gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 117mgSodium: 324mgPotassium: 131mgFiber: 2gSugar: 44gVitamin A: 718IUVitamin C: 3mgCalcium: 147mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!