I had buttermilk and blueberries in the fridge, but didn't want to make my usual weekend pancakes, so I decided to try a coffee cake. Most of the recipes I have for coffee cakes call for sour cream, but I saw a recipe the other day that used buttermilk, so I figured I'd just try swapping out the sour cream in my favorite recipe with buttermilk. Turns out, it works!
I added a little cream cheese icing on the top for a bit more decadence, but it's good without the icing, too. Here's the recipe for just the coffee cake itself:
Blueberry Buttermilk Coffee Cake
1/2 c. butter, softened
1/3 c. agave nectar
1/2 c. sugar
1 c. buttermilk
2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. blueberries
1/4 c. white sugar
1/4 c. brown sugar
4 tsp. cinnamon
Preheat oven to 350 degrees. Grease Bundt pan.
Cream together butter, agave and sugar. Add eggs, buttermilk and vanilla.
In a separate bowl, mix flour, baking powder and baking soda.
Add dry ingredients to wet and mix well.
In a separate small bowl, mix together remaining white sugar, brown sugar and cinnamon.
Pour 1/2 of batter into Bundt pan. Sprinkle 1/2 cinnamon sugar mixture on top. Then sprinkle 1 c. of blueberries on top of that.
Pour remaining batter into the pan. Top with remaining cinnamon sugar and blueberries.
Bake at 350 degrees for 45-50 minutes or until toothpick inserted comes out clean.
Let cool before removing from pan.