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Blueberry Buttermilk Streusel Coffee Cake

July 28, 2008 By Steph 24 Comments

Long name, simple recipe! All I have to say about this recipe is, Yum.  I love coffee cake and I love blueberries.  I also love the combination of blueberries, lemon zest, and cinnamon. And add a crunchy streusel to the top and hello, heaven!  To me, there is nothing quite like it. They blend together so perfectly.  I’ve been working on this recipe FOREVER.  I was originally trying to make it as bread in a loaf pan and also using plain yogurt.  I was having a lot of trouble with the bread rising and cooking in the middle.  I finally decided to turn it into a coffee cake and when I tasted this hot out of the oven, I was literally in heaven.  I could easily eat the entire pan in about 10 minutes, maybe even sooner. Breakfast, brunch or dessert, this recipe is amazing and you must try it, because if you don’t, you will be missing out on an incredibly tasty treat!

On one last note..My husband and I are taking a kid-less vacation next week to Washington D.C and I was wondering if any of you knowledgeable foodies out there knew any fabulous restaurants that we should not miss out on.  I’ve never been there, so I’m clueless! If you do, let me know please!!! Thanks!
Have a great week everyone!

Blueberry Buttermilk Streusel Coffee Cake
recipe by Stephanie
For the Cake:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup granulated sugar
1/4 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup buttermilk
1 1/2 teaspoons lemon zest
2 cups fresh or frozen blueberries
For the Streusel:
1/4 cup all purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cold butter
1. Preheat oven to 375 degrees.  Grease a 9 inch pan.
2. Whisk together flour, baking powder, salt and cinnamon.  Set aside.
3. In a bowl of an electric mixer, beat butter and sugar until light and fluffy.  Add eggs, one at a time until well incorporated.  Add vanilla.
4. Slowly add flour mixture, and than buttermilk until just combined.  Do not overmix.
5. Stir in blueberries and lemon zest.
6. Pour batter in the pan, it will be slightly thick.
7. Make streusel.  Mix sugar, brown sugar, flour, and cinnamon.  Add butter and mix with hands, or a pastry blender until mixture is the size pea sized crumbs.  Sprinkle evenly over cake batter.
8. Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Filed Under: breakfast, cakes