Blueberry Coffee Cake for Everyone!
Wow 2 posts in 1 day, whaaa?! Can you tell I'm trying to catch up?
This recipe is definitely one of those you keep on hand for potlucks or family dinners. Okay who am I kidding, why not just bake it for yourself and eat the whole darn thing for breakfast all week like I did! Blueberry season is pretty much over, so a few weeks ago my mother-in-law's long time beau made THREE of these things for us all to take home after a family dinner. I couldn't believe he made so many! I mean coffee cake is just sort of one of those things that I rarely eat, but when I do I remember how flippin' good it is. I should really be adding it to the regular cycle of things I bake between cupcakes and scones. A pretty straight forward recipe, it's super moist in the middle with a ton of blueberry flavor layered with the crumble and then a more crispy topping. MMMMMMMM! Just the right amount of sweetness I thought too. I didn't bake this myself but I really wanted to share the recipe which is from the last issue of Bon Appétit.
Happy baking!
Ingredients
Crumb Topping
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons (packed) dark brown sugar
1/2 teaspoon kosher salt
1/4 cup pecans, toasted, chopped
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
Cake
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 tablespoon cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup plus 3 tablespoons sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
2 large eggs
1 cup buttermilk
1 tablespoon ground cinnamon
2 cups fresh (or frozen, thawed) blueberries (about 10 ounces)
1 tablespoon panko (Japanese breadcrumbs)
Special equipment:
An 8x8x2-inch metal pan
Directions
Crumb Topping
Whisk flour, sugar, and salt in a medium bowl. Stir in nuts. Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form. Set topping aside. DO AHEAD: Can be made 5 days ahead. Cover and chill.
Cake
Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; set aside. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
Using an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes longer.
With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour half of batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top.
Toss blueberries with panko in a small bowl; scatter evenly over batter. Sprinkle crumb topping over blueberries.
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Let cool completely in pan. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Crumb Topping
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons (packed) dark brown sugar
1/2 teaspoon kosher salt
1/4 cup pecans, toasted, chopped
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 tablespoon cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup plus 3 tablespoons sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
2 large eggs
1 cup buttermilk
1 tablespoon ground cinnamon
2 cups fresh (or frozen, thawed) blueberries (about 10 ounces)
1 tablespoon panko (Japanese breadcrumbs)
Special equipment:
An 8x8x2-inch metal pan
Directions
Crumb Topping
Whisk flour, sugar, and salt in a medium bowl. Stir in nuts. Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form. Set topping aside. DO AHEAD: Can be made 5 days ahead. Cover and chill.
Cake
Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; set aside. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
Using an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes longer.
With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour half of batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top.
Toss blueberries with panko in a small bowl; scatter evenly over batter. Sprinkle crumb topping over blueberries.
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Let cool completely in pan. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
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