Blueberry Buttermilk Coffee Cake

​Unfortunately it was not a great year for blueberry picking in Atlanta. The cause? Too much rain and too little sunshine --- according to the owner of my favorite blueberry farm. 

My friend, Tracy and I did manage to get to the farm early one Saturday morning in July and we each picked a bucket of berries. They were not nearly as plentiful as we have seen them in past years but we were happy to pick whatever was available.

I brought my fresh berries home and froze them in quart size Ziploc bags. Not long after we made that trip, I got an email saying that the blueberry farm was forced to close due to the lack of berries.

​I'm savoring my frozen berries and using them sparingly. (Only in recipes that are fresh picked blueberry worthy.) This recipe for Buttermilk Blueberry Coffee Cake is defiantly, fresh blueberry worthy. 

Buttermilk-Blueberry Breakfast Cake
½ cup unsalted butter, room temperature
zest from 1 large lemon
1 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

​Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined.

Toss the blueberries with ¼ cup of flour.

​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" square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.

Bake for 45-55 minutes.

Let cool at least 15 minutes before serving.

Ciao!

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