This Wild Blueberry Coffee Cake is a delicious autumn breakfast or snack. The wild blueberries make the cake sweet and moist, while the edges are slightly crispy. Enjoy with a cup of coffee or tea! Enjoy!
Wild Blueberry Coffee Cake
Author: Chef Eli
Ingredients
- 1 egg
- 1 cup buttermilk
- 4 tbsp butter, softened
- 1 tsp vanilla extract
- ⅔ cup white sugar
- 1 tbsp lemon zest
- 1 tsp baking powder
- ½ tsp baking soda
- 2 cups flour
- 1 cup frozen wild blueberries, thawed
- 1 tbsp turbinado sugar
Instructions
- Preheat oven to 375 degrees F.
- In a stand mixer, mix the egg, buttermilk, butter, vanilla extract, white sugar, and lemon zest.
- Once the ingredients are evenly combined, add the baking powder and baking soda. Then slowly add the flour, one cup at a time. Once ingredients are evenly combined, turn mixer off.
- With a spatula, gently fold in the blueberries, without mixing too much. You should be able to see the beautiful blue and white marbling.
- Pour batter into a buttered loaf pan. Sprinkle top with turbinado sugar.
- Bake for 40 minutes, or until golden brown.
- Enjoy!
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I’ll take a slice please.