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Blueberry Buttermilk Coffee Cake
Food is one of the only things that indulges all your senses. The rich colour of saffron, the texture of a cheese cake, the crackle or fresh bread, all of them are simply addictive. I am a food addict and love to explore food beyond the traditional!
Ingredients - Streusel topping
- 2/3 cups
- 1/2 cup
- 4 Tbsp
For Coffee Cake
- 2½ cups
- 1½ tsp
- 1/2 tsp
- 1/2 tsp
- 1¼ cups
- 10 Tbsp
- 2 large
- 1 tsp
- 1¼ cups
- 1 pint
Method of preparation
- Preheat oven to 350⁰ F.
- Grease a 13” by 9” metal baking pan; dust it with flour.
To prepare Streusel Topping
- Combine in a medium bowl the brown sugar, flour and butter. With figure tips. With fingertips, work in butter until the mixture is crumbly.
- Refrigerate until required.
To prepare coffee cake
- On a waxed paper, combine the flour, baking powder, baking soda and salt.
- Next in a large bowl, with mixer on low speed, beat sugar with butter until blended. Increase the speed to medium-high; beat until creamy, about 2 min. make sure to scrap the sides with a rubber spatula. Reduce the speed and add eggs, 1 at a time and beat well after each addition.
- Beat in vanilla.
- Now at low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat until the batter is smooth, occasionally scraping bowl with rubber spatula.
- Using the spatula, fold in all but ½ cup blueberries.
- Spoon the batter in a prepared pan and spread evenly.
- Sprinkle batter with reserved blueberries.
- Using your figure, press streusel into clumps; sprinkle evenly over batter.
- Bake coffee cake 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Let the cake cool on a wire rack for 1 hour.
Image Source: Yourhomebasedmom.com
- 25 min
- 35 min
- 16
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