Blueberry Buttermilk Coffee Cake Recipe - Budget Bytes (2024)

I did a bad thing. I’m trying to be all good and healthy, but I accidentally made this Blueberry Buttermilk Coffee Cake this morning. Oops. Sorry(not sorry).

This big, fluffy coffee cake is studded with sweet blueberries and topped with a crunchy cinnamon streusel topping. It comes together surprisingly quick, so it would make a nice treat for a slow weekend morning. It’s the little things in life that make it good. :)

Can I Substitute the Buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 Tbsp lemon juice or white vinegar to each cup of milk. That substitute will function like buttermilk, but if you want true buttermilk flavor, I suggest using actual buttermilk. But don’t worry, you don’t have to waste a whole bottle of buttermilk just to make this recipe.

How to Use Leftover Buttermilk

You can freeze buttermilk! Pour the buttermilk into an ice cube tray, freeze until solid, then transfer to a freezer bag for long term storage. This way you can thaw a few cubes out at a time to use in various recipes without wasting a whole bottle each time! This trick is an absolute lifesaver for anyone who loves the authentic flavor of buttermilk (hi, ME) and doesn’t want to resort to the milk and lemon juice trick.

Can I Freeze Coffee Cake?

Yes! Baked goods are one of those things that freeze surprisingly well. Let the coffee cake cool completely, then wrap each piece tightly in plastic wrap and place all the wrapped pieces in a gallon size freezer bag. When you’re ready to eat your decadent Blueberry Buttermilk Coffee Cake, just take however many pieces out you want and let them thaw on the countertop, or microwave for a few seconds until warmed through.

…And that’s exactly what I need to go do right now before Ido eat the whole cake. 😜

Scroll down for the step by step photos!

How to Make Blueberry Buttermilk Coffee Cake – Step by Step Photos

Preheat the oven to 350ºF. Prepare the cinnamon streusel topping first, so it’s ready to go when needed. In a small bowl, stir together 1/4 cup all-purpose flour, 1/4 cup brown sugar, 2 Tbsp softened butter, and 1/2 tsp cinnamon. (the amounts for the streusel in the photos are double, but I ended up having way more than needed and only used 1/2 of the batch on the coffee cake. I froze the rest).

Stir the streusel topping ingredients until they form a crumbly mixture. Set the topping aside.

In a large bowl, stir together 2 cups all-purpose flour, 1 Tbsp baking powder, 3/4 tsp baking soda, and 1/4 tsp salt. Make sure they’re very well mixed.

In a separate bowl, whisk together 1/2 cup white sugar, 1 cup buttermilk, 2 large eggs, and 1/4 cup melted butter (4 Tbsp). Whisk until smooth.

Now pour those wet ingredients into the bowl of dry ingredients.

Stir just until you have a thick and fluffy batter. Do not over stir the batter. It may still look a little lumpy, just make sure all the dry flour is mixed in.

Coat the inside of an 8×8 inch baking dish, or similar sized dish, with non-stick spray. Spread the batter evenly inside the dish. Sprinkle 1/2 cup fresh or frozen blueberries over the batter, then push them down in with your fingers.

Sprinkle that cinnamon streusel topping over the batter. It doesn’t need to cover the batter in a solid layer.

Bake the Blueberry Buttermilk Coffee Cake for 40-45 minutes, or until the top is golden brown…

Like this! Perfect. Now you can slice it into eight pieces and serve with your favorite coffee or tea.

. If you DO decide to freeze the extra pieces of your Blueberry Buttermilk Coffee Cake, make sure they are COMPLETELY cool before wrapping them in plastic. Enjoy!

Zoe says, “I can haz coffee cake? Trade you some cuddles…”