Buttermilk Blueberry Coffee Cake
A fluffy buttermilk cake with juicy blueberries, perfect for mornings when you need something slightly indulgent without going overboard.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
For the Topping:
- 1/4 cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time.
- Stir in vanilla, then gradually add dry ingredients, alternating with buttermilk. Mix until smooth.
- Gently fold in blueberries.
- Pour the batter into the prepared pan.
- Mix sugar and cinnamon, then sprinkle over the top.
- Bake for 35 minutes, or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Calcium: 3%
- Iron: 5%
- Vitamin C: 2%
- Vitamin D: 1%
Additional Notes
- For a fun twist, try adding lemon zest to the batter.
- If fresh blueberries are out of season, frozen ones work too.
- Keep leftovers in an airtight container for up to 3 days.