It’s just blueberry panda-monium over here in this house! I just can’t get enough of them! Just the other day, I made a blueberry cookie tart and my husband and I didn’t hesitate to enjoy a slice every day after dinner until it was all gone. Besides just eating the antioxidant-rich blueberries on their own, I was eager to bake up something else incorporating this tasty fruit. I have a few favorite recipes featuring fresh berries that I like for the summertime, and this blueberry buttermilk coffee cake is definitely one of them. You can certainly substitute frozen blueberries when baking off-season or even throw in a mix of your favorite berries.
This cake has the perfect combination of textures. Similar to a muffin, it’s soft, fluffy and spongy but at the same time a little more dense than your regular cake. The blueberries add just enough moisture and gooeyness throughout and the crumble on top gives it a delicious sweet crunch.
You’re going to want some of this.
I love having baked goodies in the house for breakfast and changing up our usual cereal-and-toast routine every now and then. If you’re looking for an easy fresh way to put those blueberries to use, then definitely try this recipe out!
Blueberry Buttermilk Coffee Cake:
Prep time: 30 min | Bake time: 45 min | Serves:8
Adapted from Two Peas and their Pod
For the topping:
1/3 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup cold butter
For the batter:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk*
2 cups fresh or frozen blueberries
1. Preheat oven to 375°F. Butter a 9-inch cake pan and set aside. I used a spring form pan.
2. To make the topping: In a small bowl, mix together brown sugar, flour, and cinnamon. Cut the cold butter in chunks. Then, using a pastry cutter, cut the butter into the dry mix until coarse crumbs form. Or if you don’t have a pastry cutter, rub in the butter using your finger tips until the mixture is crumbly. Set the topping aside.
3. To make the batter: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer, cream together the sugar and butter. Add the egg and vanilla, mix until smooth. Alternately add the buttermilk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. The mixture will feel dense and thick. Gently fold in the blueberries.
4. Pour the batter evenly into prepared cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a toothpick comes out clean. Let the cake cool for 10 minutes. Loosen the sides with a knife. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently place the cake onto a serving dish.
*If you don’t have buttermilk on hand, substitute by pouring 1/2 tablespoon of white vinegar into a measuring cup and then fill it with milk right up to the 1/2 cup line. Let it sit for about 5 minutes until it curdles.