Buttermilk Coffeecake with Blueberries

    Buttermilk Coffeecake with Blueberries


    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.

    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

    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 (1)


    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

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