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 Breads section that included the “Any Flavor Buttermilk Coffee Cake”. Since I am a sucker for quick breads and we were having overnight guests, 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 like I did.
How to make this Buttermilk coffee cake recipe
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.
Don’t worry the batter is very thick, I was worried at first.
SInce I have the no nuts kid, (only by taste fortunately)
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.
Want a slice?
What a perfect and easy recipe that you can change up seasonally or make a few different flavors for a brunch or large gathering.
Any Flavor Buttermilk Coffee Cake Recipe
Change up the fruit and jams for your family's favorite Fruit filled Buttermilk Coffee Cake
- 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 shortening melted
- 1/4 cup fruit preserves or jam
- 1 cup diced or sliced fresh fruit I used frozen blueberries
- 1/4 cup chopped nuts
- 1 teaspoon granulated sugar
- 1 cup powdered sugar
- 2 1/2 tablespoons buttermilk
1. Preheat oven to 350°. Sift together first 4 ingredients. Whisk together eggs and next 3 ingredients in a large bowl. Whisk flour mixture into egg mixture.
2. 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.
3. 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 minutes.
4. Whisk together powdered sugar and 2 1/2 Tbsp. buttermilk. Drizzle over warm coffee cake.
Adapted from Southern LIving.