Blueberry Coffee Cake

Man, do I love Cooking Light. Here's another one.

Blueberry Coffee Cake

1 1/2 cups all-purpose flour (about 6 3/4 ounces, for the paranoid.)
1 tsp baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons softened butter
1 teaspoon vanilla
1 large egg
1 large egg white
1 1/3 cups lowfat buttermilk
cooking spray
2 cups fresh blueberries (I have substituted frozen blueberries that I had thawed and nothing terrible happened to me.)
1 tablespoon sugar

1. Preheat oven to 350 degrees.
2. Whisk together flour, powder, soda, and salt.
3. Cream butter and sugar in a large bowl for about 2 minutes. Add vanilla, egg, and egg white. Mix well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour, mix after each addition.
4. Spoon half of 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 (Don't just dump remaining batter in or it will push the blueberries all to the edge- take it one big spoonful at a time and spread it gently around). Sprinkle evenly with remaining blueberries and 1 Tablespoon sugar.
5. Bake for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, remove from pan, then cool completely on wire rack.

***I use a springform pan for easy removal. (Burke, if you don't know what that is, Google it or go to Bed, Bath, and Beyond and ask one of the nice ladies for an assist.)***