Blueberry-Buttermilk Coffee Cake

Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to prepare a special dish, Blueberry-Buttermilk Coffee Cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Blueberry-Buttermilk Coffee Cake is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It's appreciated by millions every day. Blueberry-Buttermilk Coffee Cake is something that I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Blueberry-Buttermilk Coffee Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry-Buttermilk Coffee Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Blueberry-Buttermilk Coffee Cake is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Blueberry-Buttermilk Coffee Cake estimated approx 30 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Blueberry-Buttermilk Coffee Cake using 15 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Blueberry-Buttermilk Coffee Cake:

1. 2 cup blueberries (or peaches, raspberries, etc.)
2. 1/4 cup water
3. 1/4 cup sugar
4. 2 tbsp cornstarch
5. 1 1/2 cup all purpose flour
6. 3/4 cup sugar
7. 1/2 tsp baking powder
8. 1/4 tsp baking soda
9. 1/4 cup butter
10. 1 egg, beaten
11. 1/2 cup buttermilk
12. 1/2 tsp vanilla extract
13. 1/4 cup all purpose flour
14. 1/4 sugar
15. 2 tbsp butter

Steps to make to make Blueberry-Buttermilk Coffee Cake

1. FILLING: Combine fruit and 1/4 c water in medium saucepan. Bring to a boil and then reduce to a simmer for ~5 minutes until tender (do not simmer if using raspberries). Combine 1/4 c sugar and cornstarch; stir into fruit. Cook and stir over medium heat until thick and bubbly. Cook and stir an additional 2 minutes, then remove from heat and set aside.
2. CAKE: In a medium bowl, combine 1.5 c flour, 3/4 c sugar, baking powder and baking soda. Cut in 1/4 c butter until the mixture resembles coarse crumbs.
3. In a separate bowl, combine egg, buttermilk and vanilla. Add egg mixture all at once to dry ingredients, and stir until just moistened.
4. Spread half the batter into an ungreased 8x8 pan. Spread fruit filling over batter. Drop remaining batter in small mounds over filling.
5. Preheat oven to 350.
6. TOPPING: In a small bowl, stir together 1/4 c flour and 1/4 c sugar. Cut in 2 tbsp of butter until the mixture resembles coarse crumbs. Sprinkle over cake.
7. Bake at 350 for 40-45 minutes until golden brown. Best served warm!

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