Blueberry Buttermilk Coffee Cake

Blueberry Buttermilk Coffee Cake 2
We have a friend who loves to pick blueberries for us. This morning I decided to make coffee cake, but was without one of my ingredients. Upon inspection of the contents of my refrigerator I still had some buttermilk. To my surprise, they are better with the buttermilk! Another happy oops!!!

Blueberry Buttermilk Coffee Cake
Wet Ingredients
1 1/2 sticks soft butter
1 1/2 cups sugar
3 Lg eggs
1 1/2 tsp Vanilla
7/8 cup (just shy of a whole cup) buttermilk
3 Tbs melted butter
1/4 cup milk
Dry Ingredients 
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 pint fresh blueberries

Preheat oven to 350 degrees and lightly grease 2 muffin tins. In a mixer cream the softened butter and sugar for about 3-5 minutes. Add the eggs one at a time. Next add the buttermilk, melted butter, milk and vanilla and blend for 2 minutes more. After you have sifted the dry ingredients together, add them to the mixer with the speed on low. Scrape the sides with a spatula to make sure all the dry ingredients are incorporated.  Do not over mix.
Blueberry Buttermilk Coffee Cake 4
Remove the bowl from the mixer and add the blueberries. Gently fold the blueberries into the batter. Fill each muffin tin to the top.
Blueberry Buttermilk Coffee Cake 3
Cook in the oven for 20 minutes until you can insert a toothpick and it comes out clean. If you cook the batter in a 9″x9″ baking dish it will take 45 to 50 minutes. Delicious!
Blueberry Buttermilk Coffee Cake 1
Enjoy!

Heidi

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18 thoughts on “Blueberry Buttermilk Coffee Cake

  1. I never bake except when blueberries are in season/inexpensive in store. I made muffins last night to bring to work (good response)…these look even better. Trying them soon. N.

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    1. I agree… I love fruit in season! We have raspberry bushes, but the birds and chipmunks eat most of them before they are ready to be picked…. We’re working on a solution.

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