BLUEBERRY BUTTERMILK COFFEE CAKE

BLUEBERRY BUTTERMILK COFFEE CAKE

This big, fluffy coffee cake is studded with sweet blueberries and topped with a crunchy cinnamon streusel topping. It comes together surprisingly quick, so it would make a nice treat for a slow weekend morning. It’s the little things in life that make it good.

CAN I SUBSTITUTE THE BUTTERMILK?

If you don’t have buttermilk, you can make a substitute by adding 1 Tbsp lemon juice or white vinegar to each cup of milk. That substitute will function like buttermilk, but if you want true buttermilk flavor, I suggest using actual buttermilk. But don’t worry, you don’t have to waste a whole bottle of buttermilk just to make this recipe.

HOW TO USE LEFTOVER BUTTERMILK

You can freeze buttermilk! Pour the buttermilk into an ice cube tray, freeze until solid, then transfer to a freezer bag for long term storage. This way you can thaw a few cubes out at a time to use in various recipes. This trick is an absolute lifesaver for anyone who loves the authentic flavor of buttermilk and doesn’t want to resort to the milk and lemon juice trick.

CAN I FREEZE COFFEE CAKE?

Yes! Baked goods are one of those things that freeze surprisingly well. Let the coffee cake cool completely, then wrap each piece tightly in plastic wrap and place all the wrapped pieces in a gallon size freezer bag. When you’re ready to eat your decadent Blueberry Buttermilk Coffee Cake, just take however many pieces out you want and let them thaw on the countertop, or microwave for a few seconds until warmed through.

INGREDIENTS

STREUSEL TOPPING

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 Tbsp softened butter
  • 1/2 tsp cinnamon

COFFEE CAKE

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1/2 cup blueberries (frozen or fresh)

Preheat the oven to 350ºF. In a small bowl, combine the ingredients for the streusel topping (flour, brown sugar, softened butter, and cinnamon) until they create a uniform, crumbly topping. Set the topping aside.

In a large bowl, stir together the flour, baking powder, baking soda, and salt for the coffee cake batter. In a apart bowl, whisk together the white sugar, eggs, buttermilk, and melted butter until smooth. Pour the bowl of wet ingredients into the bowl of dry ingredients, and stir just until a thick, fluffy batter forms (do not over stir).

Coat an 8×8 inch baking dish (or similar size) with nonstick spray. Spread the batter into the dish. Sprinkle the blueberries over top, then push them down into the batter with your fingers. Sprinkle the streusel topping over the top.

Bake the coffee cake in the fully on the 350ºF oven for 40-45 minutes, or until the top is golden brown. Slice into eight pieces, then serve.

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Fjodor Karreman