Serving our overnight guests pancakes or eggs is nice but sometimes I like to mix things up a bit. In Southern Living’s October Issue they had a Breakfast bread section that included the “Any Flavor Buttermilk Coffee Cake”.
Since I am a sucker for quick breads and we were having overnight guests, I thought I would give it a whirl and adapt it slightly. So here is my Blueberry Buttermilk Coffee Cake Recipe that will become a year-round keeper as you can change the fruits and nut combo for the season or use frozen ones as I did.
How to make Easy Blueberry Buttermilk Coffee Cake
I had some frozen blueberries so I decided to go that route. I could not find blueberry preserves at the grocery store I was shopping in so I purchased Seedless Blackberry. Close enough.
Is it necessary to sift my dry ingredients?
Thick batter Coffee Cake with Buttermilk
Don’t worry the batter is very thick, I was worried at first.
Since I have the no nuts kid, (only by taste, fortunately)we skipped adding nuts.
What Fruits Can I add to a Coffee Cake with Buttermilk?
What a perfect and easy recipe that you can change up seasonally or make a few different flavors for a brunch or large gathering.
This time around we added fresh blueberries and blackberry preserves, no nuts.
How to Make Glaze for a Buttermilk Coffee Cake
The first time, I am Not sure what went wrong with my glaze it was pretty runny and I followed the directions. I might let the cake cool a little longer next time.
This time around we made sure our cake was a little cooler and our buttermilk and confectioners sugar glaze was thick. I think it looks amazing this time around.
Any Flavor Buttermilk Coffee Cake Recipe
What Fruit and nut combo would you choose to make this Coffee Cake Recipe?
Other coffee cake Recipes you might like:
- 2 cups all-purpose flour, I used 1 cup whole wheat 1 cup AP
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 large eggs
- 1 cup buttermilk, I used low fat
- 1/2 cup granulated sugar
- 4 tablespoons vegetable oil
- 1/4 cup fruit preserves or jam
- 1 cup blueberries
- 1/4 cup chopped nuts
- 1 teaspoon granulated sugar
- 1 cup powdered sugar
- 2 1/2 tablespoons buttermilk
- Preheat oven to 350°. Sift together first 4 ingredients. Whisk together eggs and next 3 ingredients in a large bowl. Whisk flour mixture into the egg mixture.
- Pour batter into a lightly greased 9-inch round cake pan. Dollop preserves by teaspoonfuls over batter, and gently swirl with a knife. Top with diced fruit and chopped nuts. Sprinkle with 1 tsp. granulated sugar.
- Bake at 350° for 38 to 45 minutes or until golden brown.
- Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack and cool 5-10 minutes.
- Whisk together powdered sugar and 2 1/2 Tbsp. buttermilk. Drizzle over warm coffee cake. Allow to set and then serve.
Adapted from Southern LIving.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 375Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 41mgSodium 344mgCarbohydrates 67gFiber 4gSugar 31gProtein 9g