My mother cooked a simple, delectable coffee cake recipe for company. I added blueberries to the basic recipe.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ⅓ cups white sugar
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups blueberries
- ⅔ cup all-purpose flour
- ⅔ cup white sugar
- 6 tablespoons butter, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
- In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
- In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
- Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 9 g |
| Sodium | 540 mg |
| Sugars | 38 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This cake is moist and full of berries with a crunchy, sweet, streusel topping. Try it with lemon zest and nutmeg added to the batter. I will definitely make this recipe again.
Delicious, moist, rose in the pan so it was quite a tall coffeecake. I used brown sugar in the topping and added 1 tsp each of cinnamon and nutmeg to the dry ingredients of the cake before sifting. I think this would work with halved black berries or cherries . . .
Was really good. Makes alot. Next time I will half the recipe. Used brown sugar in the crumble.
Soooo yummy!!!!!! Shared with my neighbors and they all said the same…. The only thing negative was the blueberries all sunk to the bottom of the batter.
I used 2 cups of cut up peaches instead of blueberries which also tasted rlly good! I think you can use free rein with the fruits you use in the recipe and it still taste amazing!
Made it per recipe and it was great!
It sounds good but I had to do this to see other comment.
I divided this in half and put it in a 7′ x 11′ pan and it was perfect. Excellent Coffeecake. I used frozen berries and added a bit of flour to them before mixing them in. They didn’t sink at all. I wouldn’t change a thing.
The first time I made this cake, I followed the recipe exactly. Everyone really liked it, but suggested using brown sugar in the topping. The next time I made it, I did use brown sugar in the topping and added black berries along with the blue berries, because I had them on hand. I must say, both cakes were a hit. Delicious and very moist. Even my finicky eaters enjoyed it. Definitely a keeper!
Has anybody tried this recipe using fresh peaches. The blueberry is fantastic but I have a ton of peaches from my backyard and want to try it with peaches. Because they have so much more moisture than blueberries I wonder what you need to do to the batter to compensate. Great recipe!!
Easy to make and tasted incredible!
I thought at first, this is going to be plain Jane. BUT! it turned out absolutely delicious. Perfect texture and light flavor. A real keeper!
Excellent recipe. A good one to share with company , family or friends as it makes a big pan full. Love it.
I made half a cake and it was good, but I think a brown sugar crumble would be better for the topping. The texture was good and moist. I would make this again.
This one was a hit with the whole family, even my son who is a picky eater. The only change I would make would be add more blueberries next time, but that is just a personal preference.
Blueberries are in season and was looking for some to make with them. I followed the recipe, except I forgot to add the baking powder. It still turned out great. It rose very high in the pan. It was so moist. The crust on top gives it a crunchy taste. The blueberries were spread out through the cake. I will definitely be making this again before blueberries go out of season. I will probably cut the recipe in half, since it’s just my husband and me.
Added an extra cup blueberries so cut down 1/2 c buttermilk. Added a dash cinnamon to topping. Delicious, whole family loved it! Saving to favorites
I made this coffeecake in a disposable pan a couple weeks in advance of a long weekend at a lake house. After it had cooled, I wrapped it in many layers of plastic wrap and froze it. It defrosted beautifully and was a huge hit! It was moist, yet crumbly and every bite was enjoyed. It makes a very large cake and mine rose impressively. I highly recommend this recipe and will definitely make it in the future. I just need to wait for guest to give me the excuse, or the three of us will make pigs of ourselves. This cake is impossible to resist. I made no adjustments to the recipe.
This was an amazing recipe! Followed it exactly. The only thing I I’d different was added a glaze on top. Mmmmm will make again.
Wonderfully moist coffee cake! It is light and has a nice crumb. I substituted the vanilla extract for lemon extract and added a teaspoon of lemon zest. Gently stirred in 1 tablespoon of the measured buttermilk to the blueberries (10 oz. fresh) to make them moist, then added 2 tablespoons of the measured flour and gently coated them. Made full recipe with these changes. Did I say this coffee cake is wonderful?!
Had extra buttermilk so have this recipe a try. Turned out great. Very moist and my family loved it. Not too sweet and it stays moist. I did substitute brown sugar in the topping.