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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.
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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.
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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.
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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.
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- 1-1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter room temperature
- 1 egg room temperature
- 1/3 cup buttermilk room temperature
- 1/4 cup Greek yogurt I used non-fat or substitute with sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cup frozen blueberries can you fresh, see notes
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar firmly packed
- 1 tablespoon turbinado sugar for extra crunch
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) cold unsalted butter
- powdered sugar for dusting the top of cake (optional)
Preheat the oven to 350 degrees Fahrenheit
- Grease or line a 8x8 square pan with parchment paper.
- In a medium bowl, whisk together the flour, brown sugar, turbinado sugar, and cinnamon.
- Cut in butter with pastry blender or two forks until well combined and mixture resembles course crumbs.
- In small bowl, whisk together the flour, baking powder, baking soda and salt together.
- In the bowl of the stand mixer or a large bowl using a hand mixer, cream together sugar and butter about 2-3 minutes. Add egg and buttermilk until incorporated. Add vanilla, Greek yogurt and oil. Mix until combined.
- Turn the mixer to low, add flour mixture and slowly stir until just incorporated.
- Pour into prepared cake pan. Sprinkle blueberries on top.
- Sprinkle the streusel topping on top
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 10 minutes before cutting it into desired sizes and dust with powdered sugar.
If using fresh blueberries, the cooking time will be slightly less. Check the cake often after the 30-minute mark to be safe.
Adapted from Good Housekeeping
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Shy mollymauk -
Just finished this and have already eaten two pieces. Turbinado sugar in the crumble topping is great. Really delish. Have to take it into work tomorrow or I will eat it all myself!
I’m so glad you tried this Blueberry Buttermilk Coffee Cake 🙂 Thanks so much for stopping by and letting me know how it turned out 🙂
Nami | Just One Cookbook -
Blueberries are super expensive in Japan, and I’ve been craving for my favorite blueberries since the day I came to Japan… your bars look SUPER delicious!! I can eat the whole bowl of blueberries right now or these entire bars. 😉
You’re so sweet, thanks so much Nami:) Hope you are enjoying your trip in Japan so far and hopefully there will be an abundance of fresh blueberries at a good price when you get back from your trip:)
Oh my god this looks absolutely AMAZING!!!! This makes me want to go out and buy blueberries RIGHT NOW because I need to try this! This reminds me of a cross between Smitten Kitchen’s chocolate chip sour cream coffee cake and her blueberry boy bait bars…except quite a bit lighter! Looks so yum. I seriously can’t wait to try this!
Aaw thanks so much Erika, you’re so kind:) Yes, I adore Deb’s recipes and this was definitely inspired by her and a few other blogs combined:)
Tina @ Tina's Chic Corner -
I’m on a blueberry kick right now and am lovin’ your blueberry streusel coffee cake! Coffee cake + coffee = awesome breakfast. 🙂 I love your pictures, so pretty, makes me want a piece right now.
Thanks so much, you’re so kind Tina:) Love coffee cake and yours looked delightfully delicious too:)