Busters Recipes

Blueberry Buttermilk Coffee Cake

Prep: 15 min, Cook: 1:05.

1-1/2 cups sugar
1/3 cup chopped pecans
1/2 cup plus 1 Tbs. unsalted butter,
1/2 cup chilled and cut into pieces, 1 Tbs. melted
1-1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1 cup buttermilk
2 large eggs
2 tsp. vanilla extract
1-1/2 tsp. orange peel, grated
2 cups all purpose flour
1 Tbs. baking powder
1-1/2 cups unsweetened frozen blueberries

Preheat oven to 350°F. Butter and flour a 9×9 inch baking pan.
Make topping by combining 1/2 cup sugar, pecans, 1 Tbs.
melted butter, cinnamon and 1/2 tsp. nutmeg in a bowl. Set aside.
Whisk buttermilk and next 3 ingredients in a bowl and set
aside. Combine flour, baking powder, remaining sugar and nutmeg
in a food processor or bowl. Add 1/2 cup chilled butter
and process until mixture resembles coarse meal. Add buttermilk mixture
and process until just blended. Fold in berries and
transfer to prepared pan. Sprinkle topping over. Bake about 1 hour 5
minutes,
or until tester comes out clean when inserted
into center. Cool cake completely in pan on rack.

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