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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 350 degrees. Grease and flour a metal 13x9-in baking pan.
2Prepare 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.
3In 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.
4At 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.
5Spoon batter into your prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With hands, sprinkle streusel topping evenly over batter.
6Bake 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