Blueberry Buttermilk Coffee Cake

★★★★★ 1 Review
zachsbiggestfan avatar
By Phyllis Gesch
from Round Rock, TX

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

prep time 25 Min
cook time 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 lg
    eggs
  • 1 tsp
    vanilla extract
  • 1 1/4 c
    buttermilk
  • 1 pt
    blueberries, fresh
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How To Make

  • 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.
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