Blueberry Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Scale
Ingredients
Cake
- 1 cup buttermilk*
- 2 large eggs
- 2 teaspoons vanilla
- 1 1/2 teaspoons packed orange zest
- 2 cups flour
- 1 cup sugar
- 1 tablespoons baking powder
- 1/4 teaspoons ground nutmeg
- 1/2 cup chilled unsalted butter, cut into pieces
- 1 1/2 cups blueberries, fresh or frozen
Topping
- 2/3 cups sugar
- 1/2 cup chopped pecans
- 2 tablespoons melted butter
- 1 1/2 teaspoons cinnamon
- 1/2 teapoon nutmeg
Instructions
- Preheat oven to 350 degrees. Butter a 9” x 9” pan and dust with flour.
- In a medium bowl, whisk together buttermilk, eggs, vanilla, and orange zest.
- In a large bowl, combine flour, sugar, baking powder, and nutmeg. Using a fork, cut in butter until the size of small peas.
- Pour buttermilk mixture into dry ingredients and stir until blended. Gently fold in blueberries and pour into prepared pan.
- In a small bowl, combine all topping ingredients. Pour topping evenly over coffee cake.
- Bake 60-70 minutes until fully cooked but not browned.
Notes
*Make your own buttermilk by measuring one cup of milk and adding 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes and it’s ready to use!
Find it online: https://saltjar.com/blueberry-coffee-cake/