Blueberry Buttermilk Coffee Cake

Ingredients

• 12 cup blueberries(300g)
• 22 cup all-purpose flour(250g)
• 31 cup granulated sugar(200g)
• 40.5 cup unsalted butter(113g)
• 51 cup buttermilk(240g)
• 62 eggs(100g)
• 72 teaspoon baking powder(8g)
• 81 teaspoon vanilla extract(4g)
• 90.5 teaspoon salt(3g)
• 100.5 cup brown sugar(110g)
• 110.25 cup unsalted butter (for streusel)(57g)
• 120.5 cup all-purpose flour (for streusel)(62g)
• 131 teaspoon ground cinnamon(2.6g)

Instructions

1. 1Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
2. 2Prepare the streusel topping: In a bowl, mix brown sugar, 0.5 cup flour, cinnamon, and 0.25 cup butter until crumbly. Set aside.
3. 3In a large bowl, cream together 0.5 cup butter and granulated sugar until light and fluffy.
4. 4Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. 5In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
6. 6Add dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
7. 7Gently fold in the blueberries.
8. 8Spread the batter evenly into the prepared pan.
9. 9Sprinkle the streusel topping evenly over the batter.
10. 10Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. 11Allow to cool before slicing and serving.