Blueberry Buttermilk Coffee Cake

Phyllis Lawson

By
@zachsbiggestfan

This recipe makes a lot of coffee cake - perfect to take to work or share with neighbors. Moist, flavorful, and delicious with coffee!


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Comments:

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

STREUSEL TOPPING:

2/3 c
brown sugar, packed
1/2 c
all purpose flour
4 Tbsp
butter, cut up

COFFEE CAKE:

2 1/2 c
all purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1 1/4 c
sugar
10 Tbsp
butter, softened
2 large
eggs
1 tsp
vanilla extract
1 1/4 c
buttermilk
1 pt
blueberries, fresh

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour a metal 13x9-in baking pan.
2
Prepare your streusel topping first. In a medium bowl, combine brown sugar, flour, and butter. With your fingers, work in the butter until the mixture is crumbly. Refrigerate while preparing the cake.
3
In a bowl, combine flour, baking powder, baking soda, and salt - set aside. In your mixer, combine butter and sugar. Blend until creamy at medium-high speed, about 2 minutes. Reduce speed, add eggs 1 at a time, blending well after each addition. Add vanilla.
4
At low speed, beat in flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat just until batter is smooth, occasionally scraping bowl with a rubber spatula. Fold in all but 1/2 cup of the blueberries.
5
Spoon batter into your prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With hands, sprinkle streusel topping evenly over batter.
6
Bake 30-40 minutes, depending on your oven. Test the cake with a toothpick to see when it comes out clean. Cool in pan on a wire rack for 1 hour to serve warm, or cool completely to serve later.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids
Hashtags: #blueberry, #coffeecake