Crumble-Topped Blueberry Buttermilk Coffee Cake features bursts of sweet/tart blueberries in a rich, yet surprisingly fluffy buttery vanilla cake.
Earlier this summer my mom came down to Florida to visit. When mom comes into town, there are three things that I do: 1) deep cleaning of things that I typically overlook (like outside windows and inside closets), and 2) restock my fridge/freezer/pantry, and 3) make a couple homemade treats just to have on hand.
One of the things I appreciate about cooking for my mom is the fact that she’s not picky, especially when it comes to things like baked goods. I knew she’d enjoy just about anything I wanted to whip up, especially if fruit was involved.
I decided to go with coffee cake that can be enjoyed for breakfast or as a mid-morning or mid-afternoon snack paired with tea or coffee. I had a big container of blueberries in the fridge so I knew they were fated for that coffee cake, and they turned out to be the perfect addition.
This cake has a lovely crumb, a delicate balance between being rich and fluffy, with a buttery vanilla flavor. The blueberries add a sweet/tart burst and the crumble topping takes it over the top, so to speak.
It was a huge hit with mom, and I wanted to share it before blueberry season is over completely! Of course you could use any berries you have on hand for this; I think raspberries or blackberries would also be delicious.
What do you make when mom comes to visit?
- ½ cup (100 g) sugar
- ¾ cup (96 g) all-purpose flour
- ⅛ teaspoon fine salt
- ½ teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, at room temperature
- 2 cups (255 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons avocado oil (or other neutral-flavored oil)
- 1¼ cups (250 g) sugar
- 2 large eggs
- ¾ cup (180 ml) buttermilk
- 1½ teaspoons pure vanilla extract
- 1½ cups (210 g) fresh blueberries
- Preheat the oven to 350F; butter and flour a 9-inch round cake pan.
- For the crumble topping, use a fork to combine the sugar, flour, salt, and vanilla, and then cut in the butter until it looks like coarse meal. Set aside for now.
- For the batter, sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, cream together the butter, oil, and sugar, and then beat in the eggs, buttermilk, and vanilla.
- Stir the dry ingredients into the wet half at a time, being careful not to over-mix, and then fold in the blueberries.
- Pour the batter into the prepared cake pan and sprinkle on the crumble topping.
- Bake until a wooden pick inserted in the center comes out clean, about 1 hour, to 1 hour, 15 minutes.
- Cool completely before cutting and serving.