Kentucky Blueberry Coffee Cake
Savor the comforting flavors of the South with this Kentucky Blueberry Coffee Cake, a delightful treat that’s perfect for breakfast, brunch, or an afternoon snack. Bursting with juicy fresh blueberries and layered with a rich brown sugar-cinnamon crumble, this cake boasts a moist, tender crumb thanks to the use of buttermilk and melted butter. Easy to make in just an hour, this recipe combines the simplicity of pantry staples with the irresistible sweetness of blueberries for a home-baked dessert that feels both nostalgic and refined. Finish it with a light dusting of powdered sugar for a touch of elegance and serve alongside a warm cup of coffee or tea to complete the experience. Ideal for gatherings or a cozy weekend morning, this coffee cake is as inviting as it is delicious.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.75 cups buttermilk
- 1 teaspoons vanilla extract
- 2 whole large eggs
- 1.5 cups fresh blueberries
- 0.5 cups brown sugar
- 1 teaspoons ground cinnamon
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch round or square baking pan, or line it with parchment paper for easy release.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the melted butter, buttermilk, vanilla extract, and eggs. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Be careful not to overmix.
Fold in the fresh blueberries carefully to ensure they are evenly distributed throughout the batter.
In a small bowl, mix together the brown sugar and ground cinnamon to create the topping.
Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the brown sugar-cinnamon mixture over the batter.
Spread the remaining batter over the first layer, and then sprinkle the rest of the brown sugar-cinnamon mixture on top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
If desired, dust the top of the cake with powdered sugar before serving. Slice and enjoy with a warm cup of coffee or tea!
Nutrition Facts
Calories |
3267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 518.7 g | 189% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 317.2 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 473 mg | 36% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
