Best Blueberry Buttermilk Coffee Cake Recipes

BLUEBERRY-BUTTERMILK COFFEE CAKE (MOTHER'S DAY)

Steps:

• Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan; dust pan with flour.
• Prepare Streusel Topping: In medium bowl, combine brown sugar, flour, and butter. With fingertips, work in butter until mixture is crumbly. Refrigerate streusel while preparing cake.
• Prepare Coffee Cake: On waxed paper, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy, about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
• At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/2 cup blueberries.
• Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers, press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.

BLUEBERRY BUTTERMILK STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350°F. Make the streusel topping In a medium bowl, whisk together the flour, brown sugar, turbinado sugar, and cinnamon. Cut in butter with pastry blender or two forks until well combined and mixture resembles course crumbs. Grease or line a 8x8 square pan with parchment paper. In small bowl, whisk together the flour, baking powder, baking soda and salt together.
• In the bowl of the stand mixer or a large bowl using a hand mixer, cream together sugar and butter about 2-3 minutes. Add egg and buttermilk until incorporated. Add vanilla, Greek yogurt and oil. Mix until combined. Turn the mixer to low, add flour mixture and slowly stir until just incorporated. Pour into prepared cake pan. Sprinkle blueberries on top. Sprinkle the streusel topping on top
• Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If using fresh blueberries, the cooking time will be slightly less. Check the cake often after the 30 minute mark to be safe. Allow to cool at least 10 minutes before cutting it into desired sizes and dust with powdered sugar.

BLUEBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease 13"x9" metal baking pan; dust pan with flour.
• Prepare Streusel Topping; In medium bowl combine brown sugar, flour and butter. With fingers, work in the butter until mixture is crumbly. Refrigerate streusel while preparing cake.
• Prepare coffee cake: On waxed paper, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition . Beat in vanilla.
• At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/2 cup blueberries. (Always sprinkle flour on your blueberries before adding, so they won't sink to the bottom of the cake)
• Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 - 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.

BLUEBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a metal 13x9-in baking pan.
• 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.
• 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.
• 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.
• Spoon batter into your prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With hands, sprinkle streusel topping evenly over batter.
• 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.