Blueberry buttermilk coffee cake
For several years now, I have been receiving The Produce Box (a community supported agriculture – farm to doorstep program) delivered to my house every week. My family eats fresh and in season foods from local farmers while at the same time supports our local economy.
North Carolina has had one of the best blueberry seasons in a long time…and it shows. The blueberries in my box, have been super sweet and plump than in previous years. Many call blueberries a super food because they are high in nutrients and antioxidant. They also help ward off heart disease and lower your cholesterol.
By the way, my husband wanted me to tell you that it was super yummy!
Ingredients:
2 cups of flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ cup of softened butter
1 cup of sugar
2 eggs
1 tsp vanilla
½ cup buttermilk (or milk)
¼ tsp lemon zest (optional)
1 ½ cups fresh blueberries
Crump Topping:
½ cup flour
1/3 cup sugar
1/3 cup brown sugar
½ tsp cinnamon
¼ cup softened butter
Instructions:
Preheat oven to 375 degrees. Grease a 9in springform pan.
Coat your blueberries with 1 tsp of flour. Set aside.
In a bowl combine your flour, baking powder, salt and cinnamon. Set aside
In a large bowl whisk together your softened butter and sugar until it turns a pale yellow.
Add in your eggs and vanilla and stir to combine.
Add your flour mixture alternately with the milk, mixing it until just incorporated.
Fold your blueberries into the batter. Be gently so not to pop any blueberries open.
Combine your crump topping ingredients, cutting in the butter with a fork until the mixture is in large crumbs.
Bake in the preheated over for 40-45 minutes or until a toothpick comes out clean.
Allow to cool before cutting.
