Blueberry Buttermilk Coffee Cake

Every Saturday morning (and by morning, I mean about 10 am), I'm in the mood to make something scrumptious. I had some buttermilk that was about to expire and also some blueberries that were getting close to past prime, so I decided to whip up a Blueberry Buttermilk Coffee Cake.

The problem that I routinely run into when I want to bake is baking TOO much! As much as I love baked buttery sweets, I hate to make too much, because I know I won't eat it all. I could, but I don't. This recipe is baked in an 8x8 dish, so the hubby and I were able to have it for breakfast Saturday and Sunday morning, and had only a little left. A lot less waste.
Here's what you need (minus those bad bananas.... those are for tomorrow.)



Blueberry Buttermilk Coffee Cake
Adapted from justapinch.com

Cake:

1 1/4 c. flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. granulated sugar
5 tbsp. unsalted butter softened
1 egg
1/2 tsp. vanilla
1/2 c. plus 2 tbsp. buttermilk
1/2 pt. of blueberries (about 1 1/4 c.)

Streusel topping:
1/3 c. packed brown sugar
1/4 c. flour
2 tbsp. cold butter

Preheat oven to 350 degrees. Grease 8"x8" glass baking dish; dust with flour.

Prepare Streusel Topping -
In medium bowl combine brown sugar, flour and butter. With fingers, work in the butter until mixture is crumbly. Refrigerate streusel while preparing cake.
I threw in a little cinnamon, too. I just don't think streusel is complete without a little cinnamon.

Prepare coffee cake - In a small bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add egg, beating well and beat in vanilla.

At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/4 c. blueberries.

...And, I learned a trick!!! Always sprinkle flour on your blueberries before adding, so they won't sink to the bottom of the cake! Excellent!

Spoon batter into prepared dish; spread evenly.




Sprinkle batter with 1/4 c. reserved blueberries. With fingers press streusel into clumps; sprinkle evenly over batter. I ran a knife through the stresel to spread it throughout the cake. I like streusel in every little bite!




Bake coffee cake 35 - 40 (or longer depending on your oven) minutes or until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack for 1 hour to serve warm, or cool completely to serve later.

Look at this beauty!



Note: Jon and I were pretty darn hungry when this was done baking, so we hardly waited to dig in. The blueberries were hot and bursting and nearly burnt our tongues, but this was delicious. Even Jon who is not a big "sweets for breakfast" fan like me had two pieces.