BLUEBERRY COFFEE CAKE

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

¾ cup granulated sugar

6 Tbsp butter, softened

1 tsp vanilla extract

1 large egg

1 large egg white

1 ⅓ cups low-fat buttermilk

Cooking spray

2 cups fresh blueberries

1 Tbsp turbinado sugar (free-flowing brown sugar)

Preheat oven to 350F.

Combine flour, baking powder & soda, and salt. Mix.

Place granulated sugar and butter in a large bowl, blend well. Add vanilla, egg, and egg white; mix well. Add flour mixture and buttermilk alternately to sugar mixture; mix after each addition.

Spoon half of batter into 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over blueberries; sprinkle evenly with the remaining blueberries. Sprinkle top evenly with 1 Tbsp turbinado sugar.

Bake for 50 minutes or until a wooden stick inserted into centre comes out clean. Cool in pan 10 minutes on wire rack; remove from pan.

Cool completely on wire rack.