When I signed up to bring a breakfast bread to my bible study last week, I had a hard time deciding what new recipe I wanted to try. With blueberries being on sale at my local grocery store last week, I knew that Buttermilk Blueberry Coffeecake was the winner! It had the dense texture you desire in a coffeecake while balancing the sweetness with hints of lemon. I am sure your family will enjoy it as much as my bible study girls did.
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons lemon zest, add more if you want a stronger lemon flavor
- 3/4 cup plus 2 Tablespoon sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries, rinsed and dried
- 1/2 cup buttermilk, remember you can make your own buttermilk by adding 1 Tablespoon of vinegar to a measuring cup and pouring milk up to the 1 cup mark. Let sit for 5 minutes and use 1/2 for the recipe.
- 1 Tablespoon sugar for sprinkling
- Preheat oven to 350 and grease a 9-inch baking pan (I used throwaway because it was going to bible study) with butter or non-stick cooking spray.
- Cream together butter, lemon zest, and 3/4 cup plus 2 Tablespoons of sugar using a mixer until light and fluffy.
- Add the egg and vanilla and beat with mixer until well combined.
- Toss blueberries with 1/4 cup of flour.
- Whisk together remaining 1 cup and 3/4 cups of flour with baking powder and salt.
- Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Mix in between additions.
- Using a spatula, gently fold the blueberries into the batter.
- Spread batter into prepared pan and sprinkle with 1 Tablespoon of sugar.
- Bake for 35 minutes and check for doneness by inserting a toothpick at least 1 inch from the edge. It may require at least an additional 10 minutes.
- Let cool at least 15 minutes before serving.
- Enjoy now or cut into bars and freeze for later use!
Original recipe from Alexandra Cooks.
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