If you like something sweet in the morning, but not too sweet, for a last-minute brunch, this blueberry buttermilk streusel coffee cake is definitely the ticket. The only ingredient required that isn’t a household staple (at least in my house) is buttermilk. But as it turns out, I had a bit of leftover buttermilk and a hankering to experiment, making this experiment a snap, as well as a success.
One reason this cake is so quick to make is that it uses oil instead of butter for the cake itself. And when butter is used for the streusel crumb topping, it is melted; you don’t have to wait around until it comes to room temperature.
- Powdered buttermilk, which lasts far longer than the “regular” kind, is commonly sold in US grocery stores, and maybe elsewhere too, in the baking aisle. Although I haven’t done a taste test to compare this cake with powdered and regular buttermilk, I’ve used powdered before and it’s perfectly acceptable.
- Blueberries are not always available, even in season. So I like to keep a bnag of frozen berries at the ready, just in case I need them for a cake or muffins. You can freeze fresh blueberries or buy them frozen. To freeze them, simply wash and dry well on a paper towel, then place in a freezer bag in a single layer and place in the freezer. They last for months.
Blueberry Coffee Cake with Streusel Topping
Servings – 8-9 servings Cost – $5
- ¾ cup all-purpose flour
- ¼ cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup white sugar
- 1 teaspoon vanilla
- 1 large egg
- 4 tablespoons canola or similar oil (not olive) + bit extra to oil the pan
- ½ cup buttermilk
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- 2 tablespoons unsalted butter, melted
- ½ cup fresh or frozen blueberries
- ¼ teaspoon cinnamon + little extra for dusting top
- 2 teaspoons confectioner’s sugar
- Preheat oven to 400 degrees F.
- Oil the pan bottom and sides (or coat it with nonstick spray) and set aside.
- Put the dry cake ingredients (flour, cornmeal, baking soda, baking powder and white sugar) in a bowl and whisk them to thoroughly combine.
- Measure the buttermilk into the liquid measuring cup, then add the egg, vanilla, and oil. Beat them gently, just until the egg is mixed into the other liquids.
- Mix the wet ingredients into the dry, just to combine. Do not overmix.
- Spread them into the pan.
- Toss the blueberries on top. The frozen berries do not have to be defrosted.
- Combine the melted butter, ½ cup flour, and the brown sugar. Toss those ingredients lightly with a fork until the streusel mixture is crumbly.
- Spread the streusel crumbs on top of the batter and bake the cake for 25-30 minutes. A toothpick inserted into the middle of the cake should come out clean when it is done. The streusel topping will be slightly brown at the edges.
- Cool cake completely.
- If serving the next morning, cover with foil overnight. When cool, dust with mixture of cinnamon and confectioner’s sugar. I like to dust a bit extra of cinnamon on top afterwards to heighten the cinnamon flavor.