More than 3 months have passed since the farmer’s market closed for the winter and I’m beginning to crave all the fruits and vegetables that we enjoyed through the summer and fall. I found this recipe for buttermilk blueberry cake at Alexandra’s Kitchen and knew right away that I would like it. What a perfect way to use some of the stash of blueberries I have in the freezer. I have several blueberry coffee cake recipes that I like but none call for lemon zest and buttermilk. If you like to use buttermilk in your baking you know how much flavor and tenderness it adds to a recipe. And I wasn’t disappointed here. I think this is the best blueberry coffee cake I have ever made and will probably never go back to my old standbys.
If you haven’t visited Alexandra’s Kitchen I urge you to take time to visit. I want to make every single one of her recipes (love the ones I’ve tried so far) and am inspired by her wonderful photography as I try to take better pictures. It’s easy to lose track of time as I meander through her recipe archives and try to narrow down the list of recipes I want to try next. Even after recently making Sticky Thai Chicken and Thai Red Curry Coconut Soup with Chicken and Vegetables I’m still craving those addictive Asian flavors so Alexandra’s Rad Na Thai Shrimp is on this weekend’s menu. Doesn’t that sound delicious? I’ll let you know.
- ½ cup unsalted butter, room temperature
- 2 teaspoons lemon zest
- 1 cup + 1 tablespoon sugar**
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries
- ½ cup buttermilk
- **7/8 cup sugar = ¾ cup + 2 tablespoons. The 1 tablespoon is for sprinkling on top.
- Preheat oven to 350 degrees. Cream butter with lemon zest and ⅞ cup of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Grease a 9-inch square baking dish with butter or coat with non-stick spray. Spread batter into pan. Sprinkle with remaining tablespoon of sugar. Bake for 35-40 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before cutting.
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This post is linked to Foodie Friday at Designs by Gollum. Thanks, Michael Lee, for hosting this very special event.
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{ 32 comments… read them below or add one }
I have a stash of summer blueberries in my freezer too. What a perfect way to showcase some of them!!
Best,
Bonnie
Bonnie recently posted..Library Progress Update
Oh my, does that ever look heavenly!!!! Must make that one!!!
Cathy — this looks heavenly!! I am missing farmers market in a big way — several months until it opens here. I do have some frozen berries from last summer to get me through
Have a wonderful weekend!
Blessings!
Gail
Gail @ Faithfulness Farm recently posted..Low Carb Living ~ Chili
That looks fantastic!
Carol @There’s Always Thyme to Cook recently posted..Pommes Frites
My kind of cake..wow..it’s very beautiful also..
We love to bake don’t we?
Little works of art!
Monique recently posted..Soul Food #126 For The Birds~
A big hunk on a plate please! Yummy.
Have a fantastic weekend.
Ramona recently posted..CHARGE…!!!
Oh, mercy me…just looking at your beautiful photo brings me to my knees. can’t wait to try this….
Thanks so much
bj recently posted..Happy Birthday ….♥ 2/3/12
Cathy, this looks divine….mmmmmmm.
Liz recently posted..Gorgonzola Apple Quiche~
This looks so good! Love the colors in the last pic:@)
Well, if you say it’s the best, then I am trying it! You have never steered me wrong.
The pics are fabulous!
Kathleen recently posted..♥♥~Calling All Love Birds~♥♥
Wow, the best blueberry coffeecake ever. That is really an endorsement…this will definitely go into the “must make” category right now.
Karen (Back Road Journal) recently posted..Road Trip Down Interstate 95
best blueberry cake you ever tried? that’s tall praise and enough to get me looking for blueberries to make this.
ciaochowlinda recently posted..Personal Pavlovas
That is a keeper; great recipe’ great photos! Going to check out Alexandria.
Rita
Love Blueberry Breakfast Cake for breakfast. One of my favorites. This recipe is very similar to the one I use, except for the buttermilk. The recipe I usually use calls for sour cream. Either would make it delicious.
Marilyn recently posted..Winter Sun and a Singing Heart
I’m so in the mood for this cake, the purple blueberries are gorgeous! My stash of frozen blueberries got ruined during a power outage, but I find some somehow, and I use buttermilk in everything, so I always have some around.
Sue/the view from great island recently posted..Recipes from Home: Pasta Broccoli
Mmmm, I love anything with blueberries. Hmmm, I have some blueberries in the freezer…I’d better get baking.
Kitty recently posted..Lunch with Miz Helen
Cathy this looks like a real winner! I have some blueberries in the freezer….
I would love a bite right now!
Linda recently posted..French Fridays with Dorie… Quatre-Quarts….a little late
Yummy, thank you! Just made it, with black currants instead of blueberries. I was so eager, I pulled it out a few minutes early from the oven, so the center was a wee bit undercooked. Still tasty. Next time I’ll try to be more patient!
Buttermilk does make baked goods more delicious, doesn’t it! This cake does look so moist and delicious, Cathy! What a great recipe.
Susan recently posted.."Be Mine" Chocolate Chip and Dried Cherry Scones
Yum! Wish I had seen this earlier, it definitely has my name on it. It’s a must try and I have blueberries in the freezer! Thanks for the recipe, Cathy!
This looks so great! Can’t wait to try it. We are your latest followers and will be adding you to our blog roll! Cheers, Ashleigh & Tiffani, The Drinking Girls
I love using buttermilk in baking. This cake recipe is perfect. Thanks for sharing it.
I, too, have squirreled away a little container of blueberries in the freezer, to be carefully partialed out until this years crop is ready at my sister’s house. This recipe seems worthy of them, for sure! I’ve sent it on to her, too.
Your photos are every bit as beautiful as Alexandra’s, Cathy. I love that beautiful silver fork you tucked in beside the piece!
fondly,
Rett
Rettabug recently posted..Lemon Pull-Aparts
blueberries, love them. This looks yummy.
cindy recently posted..SRC–Ginger, Pineapple, Cashew Fried Rice
What a wonderful use for blueberries! The sugary crust on the top just looks delectably crispy, it’s just begging for a bite!
My husband likes blueberries in EVERYTHING if he could, so I shall try this to satisfy his blueberry addiction!!
Opps! I put 1cup butter in instead of 1/2cup. Now I know why it was so….. good. This is a keeper.
I used frozen blueberries which were a bit wet, so I used 1/8cup more of the flour to coat them. Baking took 55 minutes in my silly oven. Could of been the butter. Julia Child would love the extra butter too.
This is the best breakfast cake I have ever eaten. I have been freezing blueberries like crazy just for this cake. So easy and so delicious.
We made the cake today and really enjoyed the flavor, lightness and look of the cake. We added more buttermilk than suggested which worked out fine however, did have to increase the oven time…. Thank you for sharing the recipe…. Can another fruit be substituted to make another cake??
Hi Glenn – I would think other fruits would work just fine. I would try apples, peaches, raspberries, whatever sounds good and isn’t too juicy. Thank you so much for your comment.
Cathy recently posted..Favorite Recipes Save The Day
I don’t know if it’s my computer or what, but I can’t tell how much sugar you have indicated. I hope you can help me out because this sounds wonderful. Thanks!
Hi MaryBeth -
Thanks for your email. I don’t know what my computer did but it added a strange character in place of the 1. The recipe calls for 1 cup plus 1 tablespoon sugar. I hope you enjoy this recipe. This is one of my favorite coffee cakes.