Old Fashioned Blueberry Coffee Cake

Old-Fashioned Blueberry Coffee Cake


Ingredients
Servings: 8–12

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons (packed) dark brown sugar
  • 1/2 teaspoon kosher salt (I'd use just a pinch of table salt here)
  • 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 (I would use just a pinch of table salt next time)
  • 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) (not necessary - the Panko doesn't really stick to the blueberries anyway)


Instructions:

  • Preheat oven to 350°. Coat 8 x 8 inch pan with nonstick spray. (I used a buttered cast iron skillet.)  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.