Blueberry Buttermilk Coffee Cake

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Baking a lot of different things within a week or two can lead to some excess, and not just in calories! Having made quite a few things recently, there are some random ingredients that needed to be used up. Not one to waste, the brainstorming began on what I could do with all this buttermilk, berries, and pecans.


Coffee Cake!!!

* This recipe was adapted from The Better Homes and Gardens New Cook Book

Blueberry Buttermilk Coffee Cake


2 1/2 cups all-purpose flour

1 1/2 cups packed brown sugar

1/2 teaspoon salt

2/3 cup butter (1 and 2/3 sticks)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 beaten eggs

1 1/3 cups buttermilk

1/2 cup chopped nuts

2 cups blueberries, fresh or frozen

Grease a 13x9x2-inch baking pan, set aside. In a medium bowl combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

Not having the proper tool to 'cut' the butter in, I used the big whisk from my KitchenAid, it worked great!

In another bowl combine eggs and buttermilk. Add egg mixture all at once to flour mixture and mix until combined. Stir in blueberries. Combine reserved crumb mixture and nuts, sprinkle over batter.

Gorgeous, plump blueberries from the Saturday Market!

I used my leftover pecans!

Bake in a 350 degree oven for 35-40 minutes, or until a wooden toothpick inserted near the center comes out clean.

Perfect!

The buttermilk makes it so moist and delicious!!!

YUM! This coffee cake is so amazingly moist, and the crumb topping is unbelievable! I had a big piece with my coffee this morning. You can make it without berries, with different berries, no nuts, different nuts, whatever you want! If you try this recipe out, let me know how you like it! If you liked this post, click the +1 button below! :)

Love,

Kailee