Coffee cake is one of my favorite things to make for special weekend breakfasts. I love that you can just throw it together, put it in the oven, and walk away. No standing over a hot griddle making bucketloads of pancakes. (Teenage boys eat A LOT of pancakes!) But when I make coffee cake, one pan feeds all of us. Hooray!
I have several recipes, but haven't ever made blueberry coffee cake before. Not sure why, because I love blueberry muffins. I'm glad I finally tried it, because this is now one of my favorite coffee cake recipes. It is nice and tender and full of juicy berries. The yummy topping makes it extra special. I like to serve it with scrambled eggs and fresh fruit. Makes for a very happy breakfast!
Blueberry Coffee Cake with Crumb Topping
1/2 cup soft butter
1 1/3 cups sugar
1 tsp vanilla
2 cups buttermilk
4 cups flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups fresh or frozen blueberries
1/4 cup flour
1/4 cup sugar
1 1/2 Tbsp soft butter
Cream butter and sugar. Add eggs and vanilla; beat well. Stir in buttermilk and dry ingredients. Fold in blueberries. Spread into a well greased 9×13" baking pan. Combine topping ingredients till crumbly, sprinkle over the top of the batter. Bake at 325° for 45-50 minutes or till a toothpick comes out clean.
Note: I tried substituting half of the white flour with freshly ground whole wheat flour, and it still tasted amazing!