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
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
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.
Remove the bowl from the mixer and add the blueberries. Gently fold the blueberries into the batter. Fill each muffin tin to the top.
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!