Blueberry season is upon us! If you’re not sure what to else to make with your fresh  blueberries besides muffins and pancakes, try my delicious blueberry coffee cake  recipe. It’s filled with lots of fresh sweet juicy blueberries!

Italian Blueberry Coffee Cake

Ingredients 

2 cups flour ( preferably King Arthur organic)

1/2 tsp. kosher salt

2 tsp.  baking powder

1 tsp. cinnamon (good quality preferably Szeged brand)

1/4 cup organic butter, softened

3/4 cup organic sugar

1 large organic egg

1 tsp. organic lemon zest

2 tsp. vanilla extract ( preferably Madagascar)

1/2 cup organic buttermilk

3 cups fresh organic blueberries ( you can use frozen but do not defrost them)

Topping:

1 cup organic brown sugar

1 cup flour ( King Arthur organic)

1 tsp. cinnamon ( good quality preferably Szeged)

1 stick organic butter, softened

Instructions

Preheat oven 375 degrees.

Line a 10 inch cake pan or springform pan with parchment paper and spray with cooking spray or grease well with butter.

Sift flour, salt, baking powder and cinnamon in a medium bowl. Set aside 1 heaping TBS. of flour mixture aside for blueberries.

In a kitchen aid mixer with the paddle attachment or hand held mixer and large bowl, cream butter and sugar about 4-5 min until creamy and light colored. Add in lemon zest, egg and vanilla and mix until incorporated well.

Add flour and buttermilk alternating about a third at a time until incorporated. Do not over mix. The batter will be thick. In a medium bowl add in 1 TBS. flour mixture into the blueberries. Gently mix without crushing any blueberries.  With a spatula fold the blueberries into the batter again, being careful not to crush the berries.

Pour batter into greased pan, using a spatula, gently spread the batter evenly throughout the pan.

To make the topping, in a medium bowl stir or whisk together the the flour, sugar and cinnamon. Using your hands, break off pieces of softened butter and squish it all together forming bits of crumbly topping. Pour topping mixture evenly over the cake batter.

Bake for 50 minutes until golden or until knife or toothpick comes out clean from center of the cake.

Let cool completely before removing from pan/springform pan before serving. Sprinkle with powdered sugar( optional)