I love baking with buttermilk it makes cakes so light and airy... and blueberries are wonderful with their bit of tartness...perfect in coffee cakes... a great way to start the day with a good cup of coffee.
This is slightly adapted from a recipe I have from a Gourmet June 2009 recipe for a Raspberry Buttermilk Cake.
Don't omit the lemon zest.. it really compliments the blueberry flavor well.
A quick nuke in the micro to soften will suffice if you want to bake this and have forgotten to take the butter out of the fridge to soften.
The recipe instructions include tossing the blueberries in 2 tablespoons of the flour... 2 tablespoons was a bit too much... but 1 tablespoon was too little.. so be prepared to toss some of the leftover flour.
As for tossing the blueberries in flour.. it is a must... this is a tip to use whenever adding berries and baking chips) to batter.. you coat them in flour to prevent them from sinking while baking...
I always use a wire whisk to mix together dry ingredients like flour, salt and baking powder... it helps to evenly distribute the ingredients.
You can make the dough the night before and store it in an air tight container in the fridge.. the next morning prepare your baking dish and spread the dough in it. You may need to increase the baking time a bit.
Recipe: Blueberry Buttermilk Coffee Cake
All you need:
1/2 cup unsalted butter, softened
The zest from 1 lemon
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 1/2 cups fresh blueberries
- 1/2 cup buttermilk