Blueberry Buttermilk Coffee Cake

I love baking with buttermilk it makes cakes so light and airy... and blueberries are wonderful with their bit of tartness...perfect in coffee cakes... a great way to start the day with a good cup of coffee.

This is slightly adapted from a recipe I have from a Gourmet June 2009 recipe for a Raspberry Buttermilk Cake.

Don't omit the lemon zest.. it really compliments the blueberry flavor well.
A quick nuke in the micro to soften will suffice if you want to bake this and have forgotten to take the butter out of the fridge to soften.
The recipe instructions include tossing the blueberries in 2 tablespoons of the flour... 2 tablespoons was a bit too much... but 1 tablespoon was too little.. so be prepared to toss some of the leftover flour.
As for tossing the blueberries in flour.. it is a must... this is a tip to use whenever adding berries and baking chips) to batter.. you coat them in flour to prevent them from sinking while baking...
I always use a wire whisk to mix together dry ingredients like flour, salt and baking powder... it helps to evenly distribute the ingredients.
You can make the dough the night before and store it in an air tight container in the fridge.. the next morning prepare your baking dish and spread the dough in it.  You may need to increase the baking time a bit.

Recipe:  Blueberry Buttermilk Coffee Cake
All you need:
1/2 cup unsalted butter, softened
The zest from 1 lemon
1 cup plus 1 tablespoon sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 1/2 cups fresh blueberries
1/2 cup buttermilk
Butter flavor cooking oil spray
All you have to do:
Preheat the oven to 350 degrees F.
Spray a 9 inch baking dish with butter flavor cooking oil and set it aside.
Add 2 cups flour to a medium bowl. Remove 2 tablespoons flour and put into another medium bowl.
Add the blueberries to the bowl with 2 tablespoons of flour.  Toss the blueberries with the flour to evenly coat them.
To the flour bowl, add the baking powder and salt. Mix completely with a wire whisk. *See TIPS
In a standing mixer, cream together the butter, 1 cup sugar, vanilla, egg and lemon zest.
Add the flour mixture and the buttermilk, alternating between the two, to the butter mixture... beating at low speed. Beat until well combined.
Fold in the blueberries.
Spread the batter into the prepared baking dish.  Sprinkle reserved tablespoon of sugar on the top.
Bake 35-45 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean. Mine took 45 minutes.. and was perfectly done.
Baking times do vary with different ovens. Also if you are baking this from batter stored in the fridge overnight, it may take a bit longer. 

TIP:  Set the timer for 35 minutes and check every 5 minutes until done.
Allow to cool at least 15 minutes before serving.

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