[pe2-image src=”http://lh3.ggpht.com/-h0Tgtwv4Iz8/Udagbzg5q9I/AAAAAAAAHAg/nDhHP5oMUK0/s144-o/IMG_5140.jpg” href=”https://picasaweb.google.com/104357654632449509020/July52013#5897077161633360850″ caption=”” type=”image” alt=”IMG_5140.jpg” pe2_single_image_size=”w650″ pe2_img_align=”center” ]
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.
[pe2-image src=”http://lh6.ggpht.com/-670Lnqz9vzE/UeJmHefifJI/AAAAAAAAHek/9jeY3ZaRxmk/s144-o/IMG_5559.jpg” href=”https://picasaweb.google.com/104357654632449509020/July52013#5900390740439235730″ caption=”” type=”image” alt=”IMG_5559.jpg” pe2_single_image_size=”w600″ pe2_img_align=”center” ]
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.
[pe2-image src=”http://lh6.ggpht.com/-YOH0R562k3Q/UdaVxpnplhI/AAAAAAAAG-g/8VMDOs0U7bI/s144-o/IMG_5099.jpg” href=”https://picasaweb.google.com/104357654632449509020/July52013#5897065442306528786″ caption=”” type=”image” alt=”IMG_5099.jpg” pe2_single_image_size=”w600″ pe2_img_align=”center” ]
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.
[pe2-image src=”http://lh5.ggpht.com/-oJkKsmWQ40M/UdaVzoO4UZI/AAAAAAAAG7M/ZfNGO3pDz7c/s144-o/IMG_5106.jpg” href=”https://picasaweb.google.com/104357654632449509020/July52013#5897065476293939602″ caption=”” type=”image” alt=”IMG_5106.jpg” pe2_single_image_size=”w600″ pe2_img_align=”center” ]
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.
[pe2-image src=”http://lh4.ggpht.com/-beBBlmFHAxI/UdaV3jbbNiI/AAAAAAAAG_g/qO4AnEAnN1w/s144-o/IMG_5133.jpg” href=”https://picasaweb.google.com/104357654632449509020/July52013#5897065543723857442″ caption=”” type=”image” alt=”IMG_5133.jpg” pe2_single_image_size=”w650″ pe2_img_align=”center” ]
[pe2-image src=”http://lh3.ggpht.com/-mf3CJ0qNwUw/UdaV5LR8L7I/AAAAAAAAG9c/GqKjSrzpRNU/s144-o/IMG_5140.jpg” href=”https://picasaweb.google.com/104357654632449509020/July52013#5897065571601362866″ caption=”” type=”image” alt=”IMG_5140.jpg” pe2_single_image_size=”w600″ pe2_img_align=”center”]

- 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.
Cake:
- 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
Thanks for reading Life Made Sweeter, you can also stay connected with me here:
Blog | Facebook | Twitter | Pinterest | Google+ | Instagram | Bloglovin
Cooking Gallery -
Your blueberry streusel squares look so good :)!! Unfortunately I am not a very good baker and often rely on instant baking mixes ;).
Kelly -
Aaw thank you and thanks for stopping by 🙂
Amy Tong -
I always many baskets of berries time time of the year too. Can’t wait to try these. I think I’ll love the one with Streusel on top for extra crunch. 🙂
Kelly -
Thanks so much Amy:) Hope you do try it and it looks like with the streusel topping seems to be the popular choice so far:)
Gloria // Simply Gloria -
Love how you made these…and the blueberries just make it so pretty! But I’m loving the streusel topping! Pinning!
Kelly -
Thanks so much Gloria and thank you for pinning:)
underthebluegumtree -
What a beautiful, moist and fruit looking cake. Delicious!
Kelly -
Thanks so much Claire 🙂
Monica -
Very nice recipe, Kelly! I love cakes with yogurt, oil, etc. that stays moist for days. This looks so good, with and without the streusel topping. I made coffee cake after Hurricane Sandy and hadn’t done it in forever…I hadn’t realized how good the streusel topping is and keep thinking I want to make another. Enjoy the weekend! : )
Kelly -
Thanks so much Monica! You should definitely make another one, coffee cakes with streusel topping make a delicious treat 🙂 Hope you have a great weekend!