This Blueberry Buttermilk Coffee Cake makes for a delicious treat on slow weekends. And it freezes well. For individual servings, simply let the cake cool completely, slice and then wrap each piece well with plastic wrap. Allow to thaw on your benchtop or pop them into the microwave for a few seconds for immediate domestic goddess status.
Time: One hour
- 55g (1/4 cup) plain flour
- 50g (1/4 cup) brown sugar
- 2 tablespoons softened butter
- 1/2 teaspoon cinnamon
- 240g (2 cups) plain flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 2 large eggs
- 1 cup buttermilk (can substitute one cup of regular milk mixed with the juice of 1/2 lemon)
- 55g (1/4 cup) melted butter
- 1/2 cup blueberries (frozen or fresh)
Preheat the oven to 170 degrees C. Grease a 20cm x 20cm square pan (or similar sized).
In a small bowl, mix together all the ingredients for your streusel topping. It should be a little crumbly. Set aside.
In a large mixing bowl, stir to combine the flour, baking powder, baking soda and salt.
In a separate bowl, cream together the white sugar, eggs, buttermilk and melted butter.
Pour the wet ingredients into the dry ingredients, and stir to just combine. Don’t overmix, the batter should be thick and fluffy.
Spread the batter into the prepared baking dish. Sprinkle the blueberries over the top, pushing them into the batter with your fingers. Sprinkle over with the streusel topping.
Bake in a preheated oven for 40-45 minutes, until top is golden brown.