Blueberry Buttermilk Coffee Cake Mothers Day Recipes

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)

Steps:

• Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
• Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
• This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

BLUEBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat the oven to 350ºF. In a small bowl, combine the ingredients for the streusel topping (flour, brown sugar, softened butter, and cinnamon) until they create a uniform, crumbly topping. Set the topping aside.
• In a large bowl, stir together the flour, baking powder, baking soda, and salt for the coffee cake batter. In a separate bowl, whisk together the white sugar, eggs, buttermilk, and melted butter until smooth. Pour the bowl of wet ingredients into the bowl of dry ingredients, and stir just until a thick, fluffy batter forms (do not over stir).
• Coat an 8x8 inch baking dish (or similar size) with nonstick spray. Spread the batter into the dish. Sprinkle the blueberries over top, then push them down into the batter with your fingers. Sprinkle the streusel topping over the top.
• Bake the coffee cake in the fully preheated 350ºF oven for 40-45 minutes, or until the top is golden brown. Slice into eight pieces, then serve.

BLUEBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease 13"x9" metal baking pan; dust pan 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.
• Prepare coffee cake: On waxed paper, combine flour, baking powder, baking soda, and salt. In 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 eggs, 1 at a time, beating well after each addition . 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 1/2 cup blueberries. (Always sprinkle flour on your blueberries before adding, so they won't sink to the bottom of the cake)
• Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 - 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.

BLUEBERRY-BUTTERMILK COFFEE CAKE (MOTHER'S DAY)

Steps:

• Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan; dust pan with flour.
• Prepare Streusel Topping: In medium bowl, combine brown sugar, flour, and butter. With fingertips, work in butter until mixture is crumbly. Refrigerate streusel while preparing cake.
• Prepare Coffee Cake: On waxed paper, combine flour, baking powder, baking soda, and salt. In 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 eggs, 1 at a time, beating well after each addition. 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 1/2 cup blueberries.
• Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers, press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.

BERRY BUTTERMILK CAKE

Steps:

• Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
• Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.