Buttermilk Coffee Cake with Blueberries

Here is another fun Fall recipe that is perfect to take to a women’s gathering or to serve at a Sunday brunch for family and friends. My mom made this recipe all the time then when I was young-I just made a few modifications to make it a bit healthier and added some blueberries for a burst of antioxidants.  It stores well and is easy to transport so a great “bake and go” treat. Perfect with a cup of coffee or tea.

Buttermilk Coffee Cake with Blueberries

1 ½ cups flour
½ cup whole wheat flour
¼ cup almond meal
1 teaspoon cinnamon
½ teaspoon salt
1 cup brown sugar
½ cup sugar
⅔ cup coconut oil
Remove ¾ cups of the above mixture and set aside for topping BEFORE you add any other ingredients.

For Topping Add
1 teaspoon cinnamon
½ cup chopped nuts

For coffee cake dough Add
1 egg
1 cup buttermilk
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon baking powder
1 cup blueberries

Mix top list of ingredients and stir together until combined. Remove ¾ cup for topping and to that ¾ cup add 1 more teaspoon cinnamon and ½ cup chopped nuts (I used chopped sliced almonds). Set aside. To the remaining dough in the bowl add the egg, buttermilk, baking soda, baking powder and almond extract. Mix wet and dry softly. Add blueberries and fold until dough and berries are combined. Pour dough into a greased 9×13 pan and sprinkle topping over all. Press topping in a bit. Bake in a 350 degree oven and bake for 30-35 minutes.

What is your favorite coffee cake recipe?