This coffee cake is everything you are ever looking for in a coffee cake - moist and delicious, plus easy to make at home. And this one has that great flavor combination of blueberries and a hint of lemon. YUMMY!
The first time I made this cake was for Thanksgiving weekend, as we were hosting my entire family and looking for breakfast foods I could make ahead and have ready for them to eat. (Don't want to cook breakfast on Thanksgiving day, or even the day after for that matter). It was a huge hit! I've made it for any brunch or special occasion with company ever since. It may not be in line with the Healthy Home Revolution as an "everyday breakfast", but it is definitely a "sometime treat". Hope you enjoy it as much as my family and friends have!
Blueberry Buttermilk Coffee Cake
recipe found at http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
½ cup unsalted butter, room temperature
2 tsp lemon zest or more — zest from 1 large lemon
1 scant cup of granulated sugar, (this means just 1-2 T shy of 1 full cup), plus 1-2 T to sprinkle on the top
1 tsp vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
½ cup buttermilk
Preheat the oven to 350ºF. Cream butter with lemon zest and the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
the blueberries with ¼ cup of flour. Then, in a separate bowl, whisk together the remaining
flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Lastly, fold in the blueberries. (At this point, if you are using a mixer to create the batter, stop and fold the blueberries using a spatula).
Grease a 8 or 9-inch square baking pan (or something similar) with non-stick spray. Spread batter into pan and sprinkle with the remaining tablespoon or 2 of sugar (your choice, depending on how crunchy you want the top).