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 Blueberry 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)we skipped adding nuts.
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
- 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.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 375 Total Fat 9g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 5g Cholesterol 41mg Sodium 344mg Carbohydrates 67g Net Carbohydrates 0g Fiber 4g Sugar 31g Sugar Alcohols 0g Protein 9g