Blueberry Coffee Cake

Blueberry Coffee Cake - Noble Pig
adapted from Cooking Light

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 buttermilk
Cooking Spray
2 cups fresh blueberries
2 Tablespoons turbinado sugar

In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl add butter and granulated sugar, beat with a mixer for about two minutes. Add vanilla, egg and egg white; mix well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

Spoon half the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. (Do not add extra blueberries.) Sprinkle the top evenly with 2 Tablespoons turbinado sugar. Bake at 350 degrees for 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan by running a knife around the edges and flipping the cake onto a plate. The bottom of the cake now becomes the top, do not flip it back over.