Blueberry Coffee Cake
This easy Blueberry Coffee Cake recipe makes a moist, tender homemade coffee cake. You can make it with buttermilk, yogurt or sour cream!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup buttermilk (or plain whole-milk yogurt, or vanilla yogurt if you omit the extract below)
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup extra-virgin olive oil (or regular olive oil, or vegetable oil)
- ¼ teaspoon pure vanilla extract
- 1 teaspoon (packed) finely grated clementine or orange zest (optional, lemon zest would also work well)
- About ½ cup frozen blueberries (optional)
Instructions
Preheat oven to 350F. Coat a springform pan with PAM or other baking spray.
In a medium bowl combine the flour, baking powder and salt.
If using blueberries, place them in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
In a large bowl combine the buttermilk, sugar, eggs, olive oil, vanilla extract and zest. Mix well.
Add dry ingredients to wet ingredients. Mix until you can’t see any clumps of dry flour.
Pour batter into prepared pan and sprinkle blueberries on top if you’re using them. Bake for 45-55min, until the cake is golden brown and the sides begin to pull away from the pan.
Let cool for 5 minutes before turning out onto a rack to finish cooling.
Keywords: blueberry coffee cake recipe, easy coffee cake, sour cream coffee cake, buttermilk coffee cake
Find it online: https://rusticfamilyrecipes.com/blueberry-coffee-cake/