blueberry buttermilk coffee cake

Have you heard of coffee cakes?

I don’t mean cakes that contain coffee.

Because coffee cakes don’t necessarily contain coffee.

A coffee cake is a cake or sweet bread flavored with cinnamon or topped or filled with cinnamon sugar, eaten usually with coffee.

So today’s recipe is a happy mix of blueberries, buttermilk, pecans and cinnamon!

IMG_0740

This is a great cake to bake because blueberries are great in cakes. They burst while baking and become soft and squishy, and their juices seep into the cake, which is really yummy.

Also, they really beautify the cake too!

Cinnamon enhances the sweetness of the fruit, but do remember that a little goes a long way, so unless you are a huge fan of cinnamon, don’t be tempted to add too much of it!

IMG_0727

Let me show you how to bake this beautiful cake that will please everyone at home!

In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.

IMG_0644

Add the egg and continue beating to mix.

IMG_0651

Add the buttermilk and vanilla extract and mix until well-combined. Don’t worry if the mixture curdles.

IMG_0654

Add the dry ingredients in 2 additions and mix until just combined.

IMG_0667

IMG_0671

Fold in the blueberries with a spatula.

IMG_0675

In a small bowl, combine chopped pecans with brown sugar cinnamon. 

IMG_0656

Stir until well-combined.

IMG_0674

Place half of the batter into a greased (and floured if you wish) 6-cup Bundt pan or an 8-inch round pan. Smooth with the back of a spoon.

IMG_0680

Add the brown sugar mixture and try to stay away from the edges as much as possible.

IMG_0689

Top with the remaining batter.

IMG_0696

Bake at 170°C for 40-45 minutes or until an inserted skewer emerges cleanly. 

Allow the cake to cool in the pan for 10-15 minutes before inverting it to remove the cake. Cool the cake completely on a wire rack.

If you like, sprinkle on some icing sugar before serving.

IMG_0743

Now, brew yourself a cuppa coffee and enjoy the fruit of your labor!

ON-GOING WORKSHOPS 

IMG_9838

Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_9954 (2)

Date: Friday 10 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 Date: Saturday 18 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1036

Date: Saturday 9 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Blueberry Buttermilk Coffee Cake
Serves 8
Write a review
Print
Ingredients
  1. 113g unsalted butter, at room temperature
  2. 100g sugar
  3. 1 egg, at room temperature
  4. 120ml buttermilk
  5. 1/2 teaspoon vanilla extract
  6. 125g Prima top flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 125g blueberries
  10. 56g brown sugar
  11. 1/2 teaspoon cinnamon
  12. 30g pecans, chopped
To garnish
  1. 1 tablespoon icing sugar (optional)
Instructions
  1. In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
  2. Add the egg and continue beating to mix.
  3. Add the buttermilk and vanilla extract and mix until well-combined. Don’t worry if the mixture curdles.
  4. Add the dry ingredients in 2 additions and mix until just combined.
  5. Fold in the blueberries with a spatula.
  6. In a small bowl, combine chopped pecans with brown sugar cinnamon. Stir until well-combined.
  7. Place half of the batter into a greased (and floured if you wish) 6-cup Bundt pan or an 8-inch round pan. Smooth with the back of a spoon.
  8. Add the brown sugar mixture and try to stay away from the edges as much as possible.
  9. Top with the remaining batter.
  10. Bake at 170°C for 40-45 minutes or until an inserted skewer emerges cleanly.
  11. Allow the cake to cool in the pan for 10-15 minutes before inverting it to remove the cake. Cool the cake completely on a wire rack.
  12. Sprinkle with some icing sugar before serving.
Notes
  1. I use only 65g eggs for all my bakes unless otherwise stated.
  2. You can substitute the pecans with other nuts of your choice.
Adapted from realhousemoms.com
Adapted from realhousemoms.com
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

You might also want to try: