Blueberry Buttermilk Coffeecake

Blueberry Buttermilk Coffeecake
  • PREP TIME
    30 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    12 People
  • VIEWS
    1.1K

Wake up to the comforting aroma of this Blueberry Buttermilk Coffeecake, a delightful twist on a classic, perfect for sharing with loved ones or enjoying as a sweet treat any time of day. Bursting with juicy blueberries and a hint of vanilla, this cake is moist, tender, and utterly irresistible.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    76 g
  • Cholesterol
    68 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    9 g
  • Sodium
    540 mg
  • Sugar
    38 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a medium bowl, whisk together 4 cups flour, baking powder, baking soda, and salt. Set aside. (5 minutes)

Image Step 03
03 Step

Recipe View 7 mins In a large bowl, cream together 1 1/3 cups sugar and 1/2 cup butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract. (7 minutes)

Image Step 04
04 Step

Recipe View 10 mins Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Gently fold in the blueberries. (10 minutes)

Image Step 05
05 Step

Recipe View 2 mins Pour batter into the prepared baking pan, spreading evenly. (2 minutes)

Image Step 06
06 Step

Recipe View 8 mins In a small bowl, combine 2/3 cup flour and 2/3 cup sugar for the topping. Cut in 6 tablespoons of softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. (8 minutes)

Image Step 07
07 Step

Recipe View 2 mins Sprinkle the topping evenly over the batter in the pan. (2 minutes)

Image Step 08
08 Step

Recipe View 53 mins Bake in the preheated oven for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean. (45-60 minutes)

Image Step 09
09 Step

Recipe View 15 mins Let cool in the pan for at least 15 minutes before slicing and serving. (15 minutes)

For best results, use room temperature ingredients to ensure a smooth batter.
If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding.
To prevent the topping from burning, you can loosely tent the cake with foil during the last 15 minutes of baking.
This cake is delicious served warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Kamille Mayer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 365 Ratings)
Total Reviews: (4)
  • Erik Rice

    This cake was a hit! My family loved it, and it was so easy to make.

  • Desiree Hermann

    I made this for a brunch party, and everyone raved about it. I will definitely be making this again!

  • Aurore Watsica

    I added a lemon glaze to mine after it cooled, and it was amazing!

  • Mariam Stromanmacejkovic

    The blueberries were perfectly distributed throughout the cake, and the crumb topping added a delightful crunch.

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