This moist and warm Blueberry Poppy Seed Coffee Cake is perfect for a make ahead breakfast, snack or brunch!
Author: Tammi Forcier
Recipe type: Breakfast
Serves: 6
Ingredients
1½ cup all-purpose flour
½ cup of sugar
1 tsp of baking soda
¼ tsp of salt
¼ cup of cold butter, cut into small pieces (1/2 Stick)
1 tbsp of poppy seeds
¾ cup of low-fat butter milk **see note below
1 egg
1 tsp vanilla
1 tsp grated lemon peel
1 cup of fresh blueberries
Instructions
Preheat oven to 350F. Spray a 8x8 baking pan or 9-in round cake pan with nonstick cooking spray. Set aside.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in poppy seeds.
Whisk buttermilk, egg, vanilla and lemon peel in a small bowl until blended. Stir in buttermilk mixture into the flour mixture just until flour mixture is moistened. Spread half of the batter into the prepared pan; top with blueberries. Drop remaining batter in 8 dollops onto blueberries, leaving some berries uncovered.
Bake 33-36 minutes or until top is golden brown.
Cool 15 minutes in pan on wire rack. Serve warm.
**If you don't have buttermilk on hand squeeze 1 tbsp. of fresh lemon juice into a measuring cup, fill up the 1 cup mark with milk and let sit for 15 minutes.
Recipe by Momma's Meals at https://mommasmeals.org/blueberry-poppy-seed-coffee-cake/