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Blueberry Buttermilk Coffee cake
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Categories: Berry Recipes, Breakfast, Cakes and Muffins, Dessert, Favorites, Fruit Desserts
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Total Time: 1 hrs. 35 min.
Baking Time: 1 hrs. 5 min.
Preparation Time: 30 min.

This mouth-watering coffee cake is based upon a reader submitted recipe in the December 1994 issue of Bon Appetit. The ingredients and preparation couldn't be any simpler for such a delicious creation. There's no way anybody is going to be able to settle for their 1 serving portion (we each ate 6 portions within 12 hours- and don't regret it either).

2/3 cup sugar
1/2 cup pecans - chopped
2 tablespoons butter - melted
1 1/2 teaspoons cinnamon
1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 cup butter - chilled
1 1/2 cups frozen blueberries

Preheat the oven to 350 degrees F. Butter 9x9x2-inch baking pan. Dust pan with flour.

For Topping:

Stir sugar, pecans, butter, and cinnamon in small bowl to blend. Set aside.

For Cake:

Whisk buttermilk, eggs, vanilla in small bowl to blend. Stir flour, sugar, and baking powder in large bowl, to blend. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Add buttermilk mixture and stir just until blended. Fold in berries. Transfer batter to prepared pan. Sprinkle topping over. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake completely in pan on rack.


Calories: 224 Calories From Fat: 32%
Protein: 3g Carbohydrate: 36g
Cholesterol: 43mg Sodium: 164mg


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