By: Leigh Anne WilkesPosted: 6/21/21Updated: 7/29/21

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A delicious blueberry coffee cake topped with a heavenly glaze made with browned butter. Perfect for breakfast or dessert.

Buttermilk Coffee Cake

One of the many things I love about where I live, Portland, Oregon is all the amazing Farmer’s Markets we have. There is a small market that I frequent often. Every visitI I check out the recipe table where they have piles and piles of yummy recipes that use all the amazing fresh produce they sell at the market. Today’s recipe for Blueberry Coffee Cake with Brown Butter Glaze is one of them. It is the brown butter glaze that really caught my attention and it is definitely the star of the show.

I loved the texture of this coffee cake, so nice and moist thanks to sour cream and buttermilk. The flavor is also lovely with a hint of nutmeg and blueberries.

How to Make Brown Butter

But the crowning glory of this coffee cake is the brown butter glaze. It is glorious! I am a huge fan of anything with browned butter in it.

This stuff is so good that next time I make this I am going to double the brown butter glaze and drink some of it!

Find a detailed tutorial on how to make brown butter here.

It is simple to make, just melt butter and let it cook until it turns golden brown.

How to Make Blueberry Buttermilk Coffee Cake

After combining ingredients, gently fold in blueberries. You don’t want to smash them and turn the batter blue! Sometimes I will lightly flour my berries before adding them in to help prevent them all from sinking although I have found that this doesn’t always work. In the photo below I did not coat them.

Fill well greased and flour bundt pan with batter and make sure it is smooth on top.
Bake at 350 degrees F for 55 minutes or until toothpick comes out clean.

Cool in pan on a cooling rack for 15 minutes.
Gently run a knife around the outer and inner edges of pan to make sure cake is loose.
Turn over cake onto a cooling rack and allow it to cool completely.

Mix up brown butter glaze and drizzle over the top of cooled cake.

Ingredient Substitutions

Sour Cream. You can substitute plain Greek yogurt.
Buttermilk. Add 1/4 tsp of lemon juice or vinegar to 1/4 cup of milk as a substitute.
Berries. Other berries such as raspberries or blackberries can be used.

Can I Use Frozen Berries?

Frozen berries can be used, it will just increase the bake time by 5-10 minutes.

What Can I Use Instead of a Bundt Pan?

Use an angel food cake pan.
Make your own bundt pan by taking a round cake pan or a springform pan and and empty can (remove the label). Fill the can with some dried beans.
Grease and flour the inside of your cake pan and the outside of the can filled with beans.
Place the can in the center of the cake pan. Can should be filled halfway with beans. You could also use a small ramekin instead of a tin can.
Your cake pan will most likely be smaller than a standard bundt pan so you may need to use two cake pans. This will also effect the bake time and they will bake quicker. Use the toothpick trick to check the cake for doneness.

How Long Will Coffee Cake Last?

It will last up to one week if stored airtight in the refrigerator. Can also be stored airtight at room temperature for 2-3 days.

For other yummy coffee cakes try these:

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Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.