Blueberry Buttermilk Coffeecake

Ingredients and Weight:

• 2 cups (250g) plain flour
• 1 tablespoon (15g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5g) salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1 teaspoon (5ml) vanilla extract
• 2 cups (300g) fresh or frozen blueberries

Preparation Time:

• 15 minutes

Cooking Time:

• 40-45 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fold in blueberries.
6. Pour batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Carbohydrates: 50g
• Protein: 5g

Dish Characteristics:

• Fluffy, tender crumb
• Sweet and tangy blueberry flavor
• Crumb topping with a hint of cinnamon

User Comments:

• "This is the perfect blueberry coffeecake for a weekend brunch. It's easy to make, moist, and packed with blueberries."
• "I love the combination of buttermilk and blueberries in this cake. It's so flavorful and delicious."
• "This coffeecake was a hit with my family. It's the perfect dessert to serve with coffee or tea."

Special Precautions and Tips:

• For a streusel topping, combine 1/2 cup (60g) granulated sugar, 1/4 cup (30g) all-purpose flour, and 1/4 cup (57g) cold unsalted butter in a small bowl. Cut in butter with a fork or pastry cutter until crumbly. Sprinkle over batter before baking.
• If fresh blueberries are not available, frozen blueberries can be used. Do not thaw before using.
• To prevent the cake from browning too much, cover the top loosely with foil for the last 15-20 minutes of baking.