Glazed Blueberry Buttermilk Coffee Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist cake studded with juicy blueberries and topped with a simple glaze, tasting like a giant blueberry muffin. Rich with buttermilk and butter, it's tender and sweet. Serve warm at breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg (at room temperature)
- 1/2 cup buttermilk
- 1/4 cup unsalted butter (softened)
- 1 1/2 teaspoons vanilla extract
- 1 cup frozen or fresh blueberries (if using frozen, keep them unthawed and add them frozen)
- about 1/3 cup jam (use your favorite flavor, blueberry is best)
- 3 tablespoons sugar (for sprinkling (I used 1 tablespoon turbinado and 2 tablespoons granulated))
- 1/4 cup unsalted butter (melted)
- about 1 cup+ confectioners’ sugar (sift if it’s particularly lumpy)
- 3/4 teaspoon vanilla extract
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 107mg
- Total sugar
- 46g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 117mg
- Calcium
- 32mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.