Blueberry Coffee Cake

Posted 14 April, 2012 by Trish in / 34 Comments

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So you guys remember that last month was Operation Use My Food Processor, right? And that I extended it for another month because while I was awesome at making baby food in the FP, I didn’t really do much else. 
On the hunt I went for recipes that use a food processor. I found a recipe for Blueberry Buttermilk Coffee Cake but made some adjustments to the recipe to suit my tastes. I turned out so delicious that I had to take the leftovers to my mom’s house so I wouldn’t eat the whole pan by myself.
Blueberry Coffee Cake
adapted from Meals For You
Ingredients
½ cup brown sugar
½ cup butter plus 1 tbsp (divided)
    (½ cup chilled and cubed, 1 tbsp melted)
2 tsp cinnamon (divided)
1 cup buttermilk
2 large eggs
2 tsp vanilla extract
1½ tsp grated lemon peel
2 cups flour
1 cup sugar
1 tbsp baking powder
1½ cups blueberries

Every year my mom and I buy a big box of frozen blueberries from Oregon. They really are so good.


Directions
1. Preheat oven to 350°F and grease 8×8 (or 9×9) pan.
2. In a small bowl, mix ½ cup brown sugar and 1½ tsp cinnamon with 1 tbsp melted butter for coffee cake topping.
3. Pulse flour,  sugar, baking powder, and ½ tsp cinnamon in food processor. Add chilled butter cubes and pulse until mixture resembles cornmeal.
4. Whisk together buttermilk, eggs, vanilla, and lemon peel and add slowly to the dry mixture until just combined.
5. Fold in blueberries and pour into greased pan.
6. Sprinkle topping generously over cake batter.
7. Bake for 60-65 minutes or until toothpick/fork comes out clean.

Before the oven:

Before devoured:

The top was deliciously crispy but the insides soft and moist.

Mmmmmmm.


Every weekend, Beth Fish Reads hosts Weekend Cooking.  “Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.”  Hope you’ll join the fun!

On the Blog:
One Year Ago – Thoughts on Slowing Down
Two Years Ago – Good Things – New Car Edition
Three Years Ago – New Moon by Stephanie Meyer (self-interview)
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34 Responses to “Blueberry Coffee Cake”

  1. I love blueberrys, I’ll be making this one this weekend. I’ll test to see if it freezes well. (or I’ll eat the whole thing too)

  2. That looks extremely good! I love when coffee cakes have buttermilk and a struesel topping :) I’ve made PW’s blueberry coffee cake before, but this sounds even better with a bit of lemon zest and cinnamon! Can you taste the lemon very much? Wish I was coming over to your house right now to eat a piece, drink coffee and hang out with you :)

  3. *Diane – Nothing like something sweet along with a cup of coffee, right?!

    *Bermuda – It was easy to make! Was even able to make it while the babe played in the kitchen.

    *Irene – You’ll have to let me know how it turns out for you! The bake time seems so long but it turned out great for me. Also curious how it freezes…

    *Rhapsody – I made a bit of adjustments to the recipe I found (not on Pinterest)–thought it turned out really yummy!

    *Laura – I actually could use a bit more lemon next time. Maybe zest of two lemons rather than one. And the original recipe called for nutmeg but I upped the cinnamon instead since Scott isn’t a big fan. I looked up PW’s recipe and her’s looks so much thicker than mine was! Wonder if it’s denser? And come on over… :)

    *Vivienne – No coffee in the recipe! Just name only. :)

    *Reviewsbylola – LOL! I bet that baby would love some of this, too. I adore blueberries but think this would also be good with other kinds of berries, too!

  4. I love this kind of coffee cake and with blueberries … yum. Perfect for a holiday weekend or when you have house guests.

  5. I love the flavors of blueberries and lemon together. This cake looks scrumptious and I think it was very wise to share some with your mother. Ordering frozen blueberries is a brilliant idea.

  6. *Kailana – You could very easily make this without a food processor! Just cut the butter into the flour like you would a pie crust.

    *Libby – I LOVE having blueberries on hand all year round. We use them a lot for snacking but also for Sunday breakfast.

    *Beth F – Especially with summer coming up and blueberries being in season! I think it would also be good with raspberries but haven’t tried it yet.

    *Caite – LOL! I haven’t had New Jersey blueberries so I can’t say for sure. The Oregon blueberries are pretty yummy!

    *Linda – Blueberries and breakfast food just go together, huh?

    *Kristilyn – I agree that blueberries and coffee cake are a great combination!

    *Carole – OH yes, the blueberries definitely outweigh the cake. :)

    *Peaceful Reader – It’s so wonderful having blueberries on hand–big ones! And I actually prefer them frozen. And I agree with you–love the taste of blueberries and lemon. The original recipe called for orange peel and I bet that would be good as well…

  7. I’ve got some blue berries in the freezer. AND it’s my book group meeting this Friday. AND I’m always looking for a nice recipe to make for my book group. So, that’s settled!

    Now I just need to know what cornmeal looks like…

  8. Looks delicious! Have copied recipe, going to store this afternoon for blueberries, will be making this afternoon for a lovely afternoon treat alongside my (3rd!) cup of coffee. So yummy.

  9. *Joy Weese Moll – The crispy top is definitely my favorite part!

    *(Diane) bookchickdi – I hope you have a chance to make it sometime!

    *Heather – I’m hoping to make hummus this week sometime! Just trying to find the perfect recipe to try out. :)

    *samantha.1020 – I made this when my brother in law and nephew were visiting and the loved it–same with my little brother. I bet your kids would really enjoy it!

    *Leeswammes (Judith) – Basically you just want to cut the butter into the flour like you would if making a pie crust. You don’t need to use a food processor–instead you can use a fork or knife or pastry cutter. Hope that helps!!

    *Heather @girlichef.com – Buttermilk, blueberries, lemon, and sugar. Why would anyone need anything more? ;)

    *Michelle – Think I’m going to wait until it’s 100 degrees before doing the ice cream maker. ;) You do know that Dallas has treacherous summers, right? Hope you like it–let me know how it turns out for you.

  10. Cake in a food processor? I’ve never tried it. This looks sooooo good though, I’m a total sucker for blueberries and for a cinammon-y topping though so I guess I’ll have to try making this!

  11. *Joanna – Basically just pulse the flour and butter in lieu of cutting it with a pastry knife (or doing by hand). And yes–so good with blueberries! Might try with strawberries, too!

    *Susie Homemaker – I find myself using the food processor more and more these days! I hope you enjoy it.

    *Louise – Lemon and blueberry go great together, huh? Enjoy.

    *Judith – I’m SO thrilled it turned out well for you! I always get nervous posting altered recipes online. :)