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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