Blueberry Buttermilk Coffeecake

Ingredients

  • 1/2 cup butter (real stuff, slightly softened)
  • 1 1/3 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups buttermilk
  • 4 cups all-purpose flour (King Authur is my favorite!)
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups blueberries
  • *Seperate*
  • 2/3 cup all-purpose flour
  • 2/3 cup white sugar
  • 6 tablespoons butter, softened  (Real stuff!)
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

I put a cookie sheet under the baking dish just in case there was any overflow…..there wasn’t fyi.

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the 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 2/3 cup flour and 2/3 cup sugar, cut in 6 tablespoons butter until mixture resembles coarse crumbs.  I added about a half teaspoon of cinnamon and 1/8 teaspoon of nutmeg for fall flavor. Sprinkle over top of batter.
  3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

This makes A LOT of coffeecake.  Do not make it when there is only three people home!!  Unless, like me, you send some down the street to friends.  It would make a great piece to a holiday brunch!!  Enjoy 😉

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