Around three o’clock in the afternoon someone in the Savoie family will always ask, “Who wants coffee?” Serve Blueberry Buttermilk Coffee Cake during your family’s “coffee time” or for a gourmet breakfast. It’s delicious!
by Pat Savoie
Serves 6-8
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Ingredients
½ cup butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries
½ cup buttermilk
Method
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool 15 minutes before serving.
If you like coffee cake, you may also like our recipes for Cherry Coffee Cake, Apple Coffee Cake, Jumbo Oatmeal Raisin Coconut Cookies, and Blueberry Coffee Cake Muffins.
Savoie Secrets: It's a Family Recipe 