Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze
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Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze is the best coffeecake I’ve ever made. This recipe will be in my arsenal for years to come. It’s so easy and turns out so wonderfully.
There’s something about a good old-fashioned coffee cake that I love.
And this one is easier than going to the store and bringing home an Entenmann’s.
If you’re in need of an easy cake for breakfast, brunch, a shower, gathering, or just want to whip up a cake on Tuesday, just because, this is the one. The batter comes together in 10 minutes, it bakes for 30, and you can therefore be eating cake within the hour if you start now.
It’s sweet, soft, moist and loaded with blueberries. Underneath the blueberries, there’s a swirly pattern of strawberry jam, which adds another burst of berry flavor.
I used my stand mixer, or use a large mixing bowl and hand mixer, and combine the dry ingredients and mix them momentarily. Add the wet ingredients and beat for a couple minutes until smooth. Turn the batter out into a cake pan, dollop on your favorite jam, and swirl it around.
Sprinkle the cup of blueberries and it’ll seem like a ridiculous amount, covering every last inch of batter space, but they settle in while baking. And really, there’s no such a thing as too many blueberries. The more, the berrier.
I used frozen blueberries and if using frozen, keep them unthawed. Add them straight from the freezer bag and into the cake, frozen. Frozen berries run and bleed less than if thawed. You could use fresh, but frankly I’m cheap and bake with frozen and save my fresh for snacking.
If you have frozen strawberries, fresh peaches, seasonal plums, past-their-prime grapes, I can envision many kinds of fruit being easily substituted for the blueberries.
The cake is far better than the photos do it justice. And in reading the recipe you’ll think so what, another coffeecake, it happens to have blueberries in it. Big deal.
But I promise you, this one is different. It’s the Sugar-Doodle principle. Simple, real ingredients combined in such a way that the best of everything shines. The result is a cake that’s far greater than the sum of it’s individual parts.
It’s by far the best blueberry coffeecake I’ve ever had. And ranks right up there for coffee cakes in general. I can’t think of any that top it.
This it the text I got from my husband, a man who’s eaten his way through 4 years of my dessert blogging and through recipe testing for my cookbook. It takes a lot to get him excited these days, but this did the trick.
He ate one-third of the cake for dessert that night and said he could have had more. He finished the cake on the second night. Skylar and I got small slivers. Never have I seen him literally hoard a cake like that.
I was on my way to Kinko’s and texted him to tell him that his dinner was sitting out. He has a twice-daily meditation practice and a choice vocabulary that hasn’t been meditated away.
The buttermilk and butter lend a light buttery taste, with vanilla peeking through. I almost used oil in the batter because it tends to produce moister cakes, but wanted buttery flavor and went with butter, knowing the buttermilk was my secret agent to keep it soft, tender, and moist. If you don’t normally keep buttermilk on hand, you can make it in 10 minutes with a tablespoon or two of lemon juice or vinegar to one cup of regular milk.
Feel free to omit the glaze, but I like the little extra touch of a glaze on my coffee cake. The buttery, vanilla tones in the glaze bring them out in the cake, too.
The berries are abundant, juicy, and make this cake taste like a big blueberry muffin.
I reminded my 6 year old that blueberries stain and to please be careful while she was eating it.
And she said, “Well it’s kind of hard, Mom, because these blueberries keep jumping out at me.”
For the Blueberry and Jam Buttermilk Coffee Cake
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg, at room temperature
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 cup frozen or fresh blueberries (if using frozen, keep them unthawed and add them frozen)
- about 1/3 cup jam (I used strawberry; use your favorite flavor)
- 3 tablespoons sugar, for sprinkling (I used 1 tablespoon turbinado and 2 tablespoons granulated)
For the Buttery Vanilla Glaze
- 1/4 cup unsalted butter, melted
- about 1 cup+ confectioners’ sugar (sift if it’s particularly lumpy)
- 3/4 teaspoon vanilla extract
Preheat oven to 400F. Spray a 9-inch round cake pan with floured cooking spray, or grease and flour the pan; set aside.
For the Blueberry and Jam Buttermilk Coffee Cake
- To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), add the flour, 3/4 cup granulated sugar, baking powder, baking soda, and mix momentarily to incorporate.
- Add the egg, buttermilk, 1/4 cup butter, vanilla, and beat for 1 minute on medium-low speed. Stop, scrape down the sides of the bowl, and beat for 1 minute on medium speed. Turn batter out into prepared pan.
- Using a spoon, dollop the jam over the batter surface in teaspoon-sized mounds, making about 15 mounds (doesn’t have to be precise; some jam blobs will be bigger than others and that’s fine). Using a table knife, lightly marble the jelly into the top surface of the batter, going up and back in a zigzag pattern a couple times.
- Sprinkle blueberries evenly over the batter (it looks like a ton). Sprinkle evenly with 3 tablespoons sugar over the blueberries. Bake for about 30 minutes or until center is set and not jiggly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Note – I turned my oven down to 375F in the last 5 minutes of baking because the edges were getting a little too browned for my liking before the center had fully set; watch your cake in the last 5 to 10 minutes of baking and turn down oven if necessary, or tent with foil.
- Allow cake to cool in pan for about 10 minutes before turning out onto a wire wrack to cool completely (I invert it onto a cutting board, then slide it off the cutting board and onto the rack with the blueberry side up). While the cake cools, make the glaze.
For the Buttery Vanilla Glaze
- Melt the butter in a small, microwave-safe bowl, about 45 seconds. Add about 1/2 cup sugar, vanilla, and whisk to combine. Continue adding sugar and whisking until smooth and desired glaze consistency is reached. If you accidentally make it too thick, adding a tiny splash of milk or cream will thin it out.
- Drizzle glaze over cake in big ribbons, going up and back, over the surface (the photos show the glaze much skimpier because I wanted the blueberries to be visible, but I used all the glaze after the photos were completed). If you have extra glaze, it will keep airtight in the refrigerator for at least 1 month. I store cake airtight at room temperature where it stays fresh for 4 days. Store in the refrigerator (due to the glaze) if desired.
Amount Per Serving: Calories: 374Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 154mgCarbohydrates: 63gFiber: 1gSugar: 47gProtein: 3g
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Do you have a favorite coffee cake recipe? or Blueberry or Buttermilk recipe?
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