Buttermilk Blueberry Coffee Cake
For the blueberry topping:
1 Tablespoon butter, melted
¼ cup brown sugar
12 ounces fresh (or frozen, unthawed) blueberries (just over 2 cups)
pinch of cinnamon (to taste, optional)
For the cake:
4 Tablespoons (half a stick) butter, melted and cooled
½ cup sugar
½ teaspoon kosher salt
2 teaspoons vanilla extract
2 eggs
1 cup buttermilk
1½ cups all-purpose flour
2 teaspoons baking powder
Directions:
Heat oven to 350°. Oil an 8x8-inch baking dish.
Prepare the berries: In a small bowl, stir the melted butter with the brown sugar and toss well with the blueberries. Set aside.
Make the cake: Place the butter in a large microwave-safe bowl and microwave 30 seconds or so to melt the butter completely. Leave to cool for a few minutes. Use a whisk to stir-in the sugar, salt, vanilla, eggs and buttermilk. Whip for about one minute. Sprinkle the flour over the buttermilk mixture, then sprinkle the baking powder over the flour. Use the whisk to whip it all up to a fairly-smooth batter, about fifteen seconds. Pour the batter in the prepared baking dish, spread to evenly cover the pan. Sprinkle the berries evenly over the batter. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove to cooling rack. Let rest 10-15 minutes before serving. Best served warm.
Enjoy!
Serves 6-8
Recipe attribution: http://www.rvgoddess.com/FOOD/RECIPES/Breakfast/Buttermilk_Blueberry_Coffee_Cake.aspx