Buttermilk Coffeecake with Blueberries

    Buttermilk Coffeecake with Blueberries

    (298)
    6saves
    1hour30min


    260 people made this

    This is a simple coffeecake recipe that uses buttermilk for extra flavour. You should use fresh blueberries when they are available, but frozen will work too.

    Ingredients
    Serves: 12 

    • 125g butter
    • 1 1/3 cups white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 2 cups (500ml) buttermilk
    • 4 cups plain flour
    • 3 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 2 cups blueberries
    • 2/3 cup plain flour
    • 2/3 cup white sugar
    • 6 tablespoons butter, softened

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan. Sift together 4 cups flour, baking powder, bicarb soda and salt. Set aside.
    2. In a large bowl, cream together 125g butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.
    3. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
    4. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
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    Reviews and Ratings
    Global Ratings:
    (298)

    Reviews in English (292)

    by
    0

    I just made this with my 8 year old daughter and it turned out to be fantastic... not too sweet but soft and fluffy, contrasted with the crunchy and sweet topping. I loved it! I was going to skip the topping, but I am glad I followed the recipe.  -  08 Oct 2012

    by
    201

    Because I've had a quart of buttermilk to make use of and have been making lots of "Buttermilk This and Thats," I've learned very quickly what an incredible, stark difference in moisture real, fresh buttermilk makes in batters! SO much better than using soured milk, or powdered buttermilk, and so much better than not being included at all (I offer the "Black Magic Cake" from this site as proof!) The crumb is soft, tender and moist, just as it is in this cake as well. This cake is not overly sweet, so I hope no reviewers will dock it for that - it is a coffeecake, after all, not a dessert cake, although for my tastes it's perfectly suited for dessert too! For those of you familiar with "Blueberry Buckle," either the butter or shortening version, this coffeecake is similar...but better because the cake is significantly more moist, fluffy and has a more delicate texture. The ingredients and preparation method are perfect as written, tho' those wanting more "spunk" could certainly add some cinnamon to the crumb topping, or swap out the blueberries for other berries, or even use a cinnamon swirl or fruit filling (peach sounds awesome to me)! The crumb topping is what it should be, somewhat crackly and buttery, not cloyingly sweet or greasy. This batter is so basic, and so good that I'll be including this recipe in my reference file. Once again I'm convinced that any batter-type recipe with buttermilk in its list of ingredients is worth giving a second glance to.  -  21 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    152

    I haven't tried this recipe but in reading the reviews someone said the blueberries all sank to the bottom. To prevent this add the blueberries to the dry mixture and make sure they are well coated with the dry ingredients before adding the wet. This also works for raisins & nuts.  -  25 Jun 2003  (Review from Allrecipes USA and Canada)

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