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+ servings
buttermilk blueberry coffee cake in a pan

Buttermilk Blueberry Coffee Cake

A deliciously simple blueberry coffee cake full of cinnamon and blueberries.
Print Recipe
CourseBreakfast, brunch
Keywordblueberry, breakfast, brunch, buttermilk, coffee cake
Prep Time20 minutes
Cook Time40 minutes


  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 1 tbsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 cup butter milk
  • 2 eggs, at room temperature
  • ¼ cup melted butter
  • ½ cup blueberries (frozen or fresh)

For streusel topping

  • ¼ cup all purpose flour
  • ¼ cup brown sugar
  • 2 tbsp butter, softened
  • ¾ tsp cinnamon powder


  • Preheat oven to 350 F. Grease a 8 by 8 pan and set aside.
  • In a bowl, mix together the streusel topping till crumbly and set aside.
  • In a bowl, whisk together the All Purpose Flour, sugar, baking powder, baking soda and salt.
  • In another bowl mix together buttermilk, melted butter and eggs.
  • Now mix the dry ingredients and wet ingredient together till just combined - do not overmix.
  • Transfer to the prepped baking pan and throw the blueberries on it.
  • Finally, sprinkle the streusel topping.
  • Bake for 40 minutes or till the topping turns golden brown on top. Cool completely before slicing and serving.


Calories: 427kcal | Carbohydrates: 66g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 403mg | Potassium: 353mg | Fiber: 2g | Sugar: 29g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 3mg