My goal is to keep the ratio of baked goods equal to savory items on this site. I’ve been doing well so far, but I’m about to blow it. After being out of town for a week I’m leaving again tomorrow so I’m not cooking any meals, but I do have several events to bake for. So get ready for some sweets!
This coffee cake tastes just like a moist, crumbly blueberry muffin. Use all those beautiful in season berries for the best taste and texture – frozen berries just don’t cut it here.
Blueberry Buttermilk Coffee Cake
Crumb topping:
1/4 cup sugar
3 tbsp. flour
3 tbsp. cold unsalted butter
Cake:
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 cup sugar
1/4 tsp. salt
1 cup buttermilk
2 large eggs
8 tbsp. (1 stick) unsalted butter, melted
2 cups fresh blueberries
Preheat oven to 375F. Line bottom of a 9″ springform pan with parchment or wax paper and grease the sides.
To prepare the topping, combine 1/4 c. sugar and 3 tbsp. flour in a small bowl. Cut in 3 tbsp. cold butter with a pastry cutter or your fingers until the mixture forms coarse crumbs.
For cake combine flour, baking powder, baking soda, sugar, and salt. In the bowl of an electric mixer, combine the buttermilk, eggs, and butter. Stir into the dry mixture and beat until well-blended. Fold in the blueberries with a few swift strokes.
Spoon the batter into the pan, smooth, and sprinkle with the crumb mixture. Place the pan in the center of the oven on a middle rack and back 50-60 minutes. Let the cake cool in the pan for 15 minutes. Remove the sides of the springform pan and cool complete.
This is my mom’s recipe (thanks Mom!) so I don’t know the source. Sorry!
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