Blueberry Butter Milk Coffee Cake

350o 35-40 minutes


Streusel topping

  • 2/3 cup packed brown sugar
  • ½ cup flour
  • 4 Tbsp cold butter, cut up

Coffee Cake

  • 2-1/2 cups flour
  • 1-1/2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1-1/4 cups sugar
  • 1-1/4 stick butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1-1/4 cups buttermilk
  • 1 pint blueberries (about 2-1/2 cups)


  1. Preheat oven
  2. Grease 9×13 baking pan and dust with flour
  3. In a medium bowl, combine brown sugar, flour and butter. With fingertips, work in butter until mixture is crumbly. Refrigerate
  4. In a small bowl combine flour, baking powder, baking soda and salt
  5. In mixer, beat sugar and butter on low until blended. Add eggs, one at a time, beating well after each. Add vanilla.
  6. Add flour mixture into mixer, alternating with buttermilk. Beat until batter is smooth. Scrap bowl as needed.
  7. Fold in blueberries with spatula – holding back about ½ cup blueberries
  8. Spoon the batter into the baking pan and then sprinkle batter with reserved blueberries.
  9. Remove topping from fridge and with fingers, press streusel into clumps and sprinkle evenly over batter.
  10. Check with toothpick. If comes out clean, cake is done.
  11. Let cool 1 hour before serving

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