Blueberry Plum Buttermilk Coffee Cake

The Story

Mama wouldn’t let me help her prepare her breakfast, or she wasn’t happy when she had to ask me to—there’s a good bit about that in the book—but on Thursday mornings, we developed a routine and I cooked a “knife and fork” breakfast, as my father called it. Meaning not cereal. A coffee cake, cut in serving-size squares and put in the freezer then warmed in the oven, really jazzed up our soft scrambled eggs—and earned me jewels in my crown.

The Recipe

Ingredients for Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar packed
  • 1/4 cup butter softened
  • 1/2 teaspoon cinnamon

Ingredients for Coffee Cake:

  • 1/2 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 heaping cup Italian plums diced
  • 1 heaping cup blueberries

Instructions:

  1. Preheat oven to 350 degrees. Butter a 9-inch square pan.
  2. In a bowl, mix topping ingredients together with a fork or pastry cutter until combined. Set aside.
  3. For the cake, beat butter and sugar in a large mixing bowl until fluffy. I do this by hand; a mixer is great. Add the egg and vanilla and beat in.
  4. In a separate bowl, combine flour, baking soda, baking powder and salt.
  5. Mix the dry ingredients into the wet mixture alternately with the buttermilk, stirring just until combined. Batter will be thick.
  6. Gently fold in the fruit, and spread batter into prepared pan. Sprinkle with topping and bake 50 minutes, or until a toothpick inserted in the center comes out clean
  7. The coffee cake is good warm or cold. Cool on a rack for at least 20 minutes before serving.
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