Blueberry Buttermilk Coffee Cake
This blueberry buttermilk coffee cake has a awesome pecan crumble top. One of the best coffee cakes out there.
| Ingredients | Directions | | Topping | Grease and flour 9"x 9"x 2" baking pan.
In a bowl combine first group of ingredients (1-4) together for the topping. Set aside.
Beat together the next group of ingredients (6-8) in a small bowl.
Stir together the third group of ingredients (9-11). Then cut in butter, making a crumbly consistency. Now add the buttermilk mixture stirring just to combine.
Add blueberries.
Pour batter into the pan and sprinkle topping over the batter evenly.
Bake at 350 F for 1 hour or until knife inserted near center comes out clean. | | 1) | 1/3 cup sugar | | 2) | 1/4 cup pecans - chopped | | 3) | 1 tbsp butter - melted | | 4) | 3/4 tsp cinnamon | | Cake | | 6) | 1/2 cup buttermilk | | 7) | 1 egg | | 8) | 1 tsp vanilla | | ---------- | | 9) | 1 cup flour | | 10) | 1/2 cup sugar | | 11) | 1/2 tbsp baking powder | | ---------- | | 13) | 1/4 cup butter - chilled | | 14) | 3/4 cups frozen blueberries |
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