Nothing says Monday better than diving into a warm, melt in your mouth sweet and that’s just what we’re going to do.Â This Blueberry Coffeecake recipe is the perfect way to wake up after the weekend.Â Take one look at the picture & you’ll be in the kitchen faster that you can say delicious.Â Enjoy!
â€¢ Â½ cup (1 stick) unsalted butter, room temperature
â€¢ 2 cups plus 2 tablespoons all-purpose flour
â€¢ 1 teaspoon baking soda
â€¢ 1 teaspoon baking powder
â€¢ Â¼ teaspoon salt
â€¢ Â¾ plus 2 tablespoons sugar
â€¢ 2 large eggs
â€¢ 1 large egg yolk
â€¢ 1 teaspoon vanilla extract
â€¢ 1 cup buttermilk
â€¢ 3 cups blueberries
â€¢ crumb topping (see below)
Go ahead &Â preheat your oven to 350 F or 175 C.
Lightly butter 4 ramekins. (You may need more or less depending on the size of your ramekins.)
Sift the flour, baking soda, baking powder, and salt together.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating until fully incorporated after each addition. Beat in the vanilla.
Add a third of the dry ingredients followed by half of the buttermilk. Repeat with remaining ingredients. (Youâ€™ll end with the dry, not the buttermilk.)
Fold in the blueberries.
Pour into prepared ramekins and cover with the crumb topping. (If you have extra, put in a container and freeze it until the time you make muffins, cakes, etc.) Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 to 35 minutes.
Enjoy them warm from the oven, or let them cool and enjoy within the next day.
Crumb Topping Ingredients:
â€¢ 1 Â½ cups all-purpose flour
â€¢ Â½ cup packed brown sugar
â€¢ 1 Â½ teaspoons cinnamon
â€¢ Â½ teaspoon salt
â€¢ 15 tablespoons (1 Â½ sticks plus 3 tablespoons) unsalted butter, room temperature
Whisk the flour, sugar, cinnamon, and salt together in a bowl.
Rub the butter in with your fingertips until the mixture is coarse and crumbly.Â Serve & enjoy.