Blueberry Buttermilk Coffee Cake

I did a bad thing. I’m trying to be all good and healthy, but I accidentally made this Blueberry Buttermilk Coffee Cake this morning. Oops. Sorry (not sorry).

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. 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. AND, if you can’t (or don’t want to) eat the entire cake yourself, you can actually freeze the leftovers. Baked goods are one of those things that freeze surprisingly well, so just let it 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.

…And that’s exactly what I need to go do right now before I do eat the whole cake. 😜

Blueberry Buttermilk Coffee Cake

4.77 from 17 votes

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Blueberry Buttermilk Coffee Cake

Blueberry Buttermilk Coffee Cake is a delicious morning treat with its sweet blueberries and crunchy cinnamon streusel topping.

Total Cost $3.30 recipe / $0.41 serving

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Author Beth M

Ingredients

STREUSEL TOPPING

• 1/4 cup all-purpose flour $0.04
• 1/4 cup brown sugar $0.16
• 2 Tbsp softened butter $0.18
• 1/2 tsp cinnamon $0.05

COFFEE CAKE

• 2 cups all-purpose flour $0.33
• 1 Tbsp baking powder $0.24
• 3/4 tsp baking soda $0.02
• 1/4 tsp salt $0.01
• 1/2 cup white sugar $0.16
• 2 large eggs $0.55
• 1 cup buttermilk $0.60
• 1/4 cup melted butter $0.36
• 1/2 cup blueberries (frozen or fresh) $0.60

Instructions

1. 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.
2. In a large bowl, stir together the flour, baking powder, baking soda, and salt for the coffee cake batter. In a separate 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).
3. Coat an 8x8 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.
4. Bake the coffee cake in the fully preheated 350ºF oven for 40-45 minutes, or until the top is golden brown. Slice into eight pieces, then serve.

Step by Step Photos

Preheat the oven to 350ºF. Prepare the cinnamon streusel topping first, so it’s ready to go when needed. In a small bowl, stir together 1/4 cup all-purpose flour, 1/4 cup brown sugar, 2 Tbsp softened butter, and 1/2 tsp cinnamon. (the amounts for the streusel in the photos are double, but I ended up having way more  than needed and only used 1/2 of the batch on the coffee cake. I froze the rest).

Stir the streusel topping ingredients until they form a crumbly mixture. Set the topping aside.

In a large bowl, stir together 2 cups all-purpose flour, 1 Tbsp baking powder, 3/4 tsp baking soda, and 1/4 tsp salt. Make sure they’re very well mixed.

In a separate bowl, whisk together 1/2 cup white sugar, 1 cup buttermilk, 2 large eggs, and 1/4 cup melted butter (4 Tbsp). Whisk until smooth.

Now pour those wet ingredients into the bowl of dry ingredients.

Stir just until you have a thick and fluffy batter. Do not over stir the batter. It may still look a little lumpy, just make sure all the dry flour is mixed in.

Coat the inside of an 8×8 inch baking dish, or similar sized dish, with non-stick spray. Spread the batter evenly inside the dish. Sprinkle 1/2 cup fresh or frozen blueberries over the batter, then push them down in with your fingers.

Sprinkle that cinnamon streusel topping over the batter. It doesn’t need to cover the batter in a solid layer.

Bake the Blueberry Buttermilk Coffee Cake for 40-45 minutes, or until the top is golden brown…

Like this! Perfect. Now you can slice it into eight pieces and serve with your favorite coffee or tea.

. If you DO decide to freeze the extra pieces of your Blueberry Buttermilk Coffee Cake, make sure they are COMPLETELY cool before wrapping them in plastic. Enjoy!

Zoe says, “I can haz coffee cake? Trade you some cuddles…”