I truly love summer time for its fresh berry season. It’s hard for me to choose a favorite but at the moment, blueberries seem to be stealing the show.
I usually buy bucket loads of them which I wash, dry, and then freeze in bagfuls so that I always have a stash of fresh blueberries that take me into part of the fall season.
If you’re looking for ways to use up those blueberries besides eating them by the handful, this Blueberry Buttermilk Streusel Coffee Cake is quick and easy to whip up.
The softened butter gives this cake that rich and tender flavor while the buttermilk, Greek yogurt and smidgen of vegetable oil make this cake extremely moist and light.
The cake is packed with lots of juicy fresh blueberries (part of my frozen stash) which I threw into the batter still frozen. Using frozen blueberries in this case helps the colors to bleed less.
I finished off the cake by dusting it off with some powdered sugar.
I was making this for a group of people with different preferences, I decided to top half of the cake with a streusel topping and left the other half without it.
Personally, I can’t decide which way I loved them more.
The streusel gives the coffee cake that extra crunch and sweetness while on its own, it tastes nice and light and very similar to a blueberry muffin top.
Adapted from Good Housekeeping
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