This weekend, I managed to bake something that TheBetterHalf liked more than I did! Now don’t get me wrong, I loved this coffee cake – as long as butter and sugar are the two main ingredients in a recipe, I am a fan – but TheBetterHalf is a little more discerning. So when he started raving about this cake, I knew it must be good! I had some leftover buttermilk to use (this seems to be a theme in my kitchen, always using up leftover buttermilk like here and here) so I decided to whip up a coffee cake for breakfast on Saturday morning. In just about an hour, I had this delicious cake ready for us to devour! It was so good – very moist, and studded with so many fresh blueberries! The glaze is optional on this cake. I thought the cake was sweet enough without it. TheBetterHalf really liked the addition of the glaze. So if you are in a glaze mood, go for it! And if not, this cake would be delicious on its own. You could top it with a dusting of powdered sugar for a little decoration. This cake is so easy and pretty!
Blueberry and Jam Buttermilk Coffee Cake
Recipe slightly adapted from Averie Cooks
Yield: One 9-inch Cake
For the Coffee Cake:
1 cup all-purpose flour
2/3 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 large egg, at room temperature
1/2 cup buttermilk
1/4 cup unsalted butter, softened
1 1/2 tsp vanilla extract
1 cup blueberries tossed in about 2 tsp flour
about 1/3 cup jam (I used strawberry)
2 Tbsp granulated sugar for sprinkling
For the Vanilla Glaze:
2 Tbsp unsalted butter, melted
1/2 cup confectioners sugar, sifted
heaping 1/4 tsp vanilla extract
Directions for the Coffee Cake
Preheat oven to 375 degreesF. Grease and flour a 9-inch round cake pan.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the flour, 2/3 cup granulated sugar, baking powder, baking soda, and mix together.
Add the egg, buttermilk, butter, vanilla and beat with a hand mixer (or with a stand mixer) for 1 minute on medium-low speed. Scrape down the sides of the bowl and then beat again for 1 minute on medium speed. Pour batter into prepared pan.
Using a spoon, dollop the jam over the batter surface in teaspoon-sized mounds, about 15 mounds. Using a table knife, lightly marble the jelly into the top surface of the batter, going up and back in a zigzag pattern.
Toss the blueberries in about 2 tsp of flour. Sprinkle them evenly over the batter. Sprinkle 2 Tbsp of granulated sugar over the blueberries.
Bake for 25 – 30 minutes or until center is set and a toothpick inserted comes out clean or with a few moist crumbs.
Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely (first invert the cake onto a cutting board or plate, then slide it onto the wire rack with the blueberry side up).
For the Vanilla Glaze:
Add 1/4 of the confectioners sugar and the vanilla to the melted butter and whisk to combine. Continue adding sugar and whisking until smooth and desired consistency is reached. If it seems too thick, you can thin it out with a splash of milk or water.
Drizzle the glaze over the cake. Or, omit glaze and instead dust lightly with confectioners sugar.