Fresh out of the oven, here we have a variation on my Blueberry Buttermilk Breakfast Loaves … Blueberry and Red Currant Coffee Cake: Perfect for Breakfast! They really are the same thing, only in a different shape (square instead of a loaf) and this one also has fresh red currants in addition to blueberries (only because I had the currants handy … you can make these all blueberry, all currant or some of each). The recipe comes together quickly, though it does take some time to bake, but once out of the oven, it is ready to serve almost immediately. Definitely one of my favorite recipes.
Ingredients
1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest
3/4 cup + 2 tablespoon sugar, divided
1 egg, room temperature
1 teaspoon vanilla extract
2 cups flour plus 2 tablespoons all-purpose flour, divide
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup blueberries, fresh or frozen*
1 cup red currants, fresh or frozen*
1/2 cup buttermilk
Makes 1 9 x 9 inch cake or or 2 4×6 inch loaves
Directions
Preheat the oven to 350F. Create a parchment paper or foil sling for your pan(s) (optional) and spray generously with baking spray.
Cream butter with lemon zest and 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries and currants with the 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the flour-coated blueberries.
Spread batter into pan. Sprinkle batter with remaining tablespoons of sugar. Bake for 45-55 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving
* If frozen, do not thaw before adding to the batter. Also, add 10 minutes onto the baking time.
