Monday rears its ugly head again. How was your weekend? Was it eventful? The weather here was gorgeous, minus the afternoon rain shower we got on Saturday, but I’m seriously loving the chilly mornings and cooler temperatures. The beginnings of Fall is my favorite time of the year. Once the temperatures start to dip, I get all sad because that means winter is right around the corner and we all go into a state of darkness as far as light goes. I’m going to hate coming home in the evenings and having zero daylight at 5pm.
I know a lot of you are probably wondering where my fall recipes are, and quite honestly, I haven’t jumped the gun on that yet. I want to savor summer as long as I can because it technically is still summer until the 21st. So, that’s why I haven’t posted a fall-themed recipe yet. Friday will be my first one, but I won’t have anything pumpkin related until October 1st. In fact, I don’t think you’ll want to miss what I have up my sleeves that week ;)
So with that out of the way, here is a summery recipe that you can make year-round because you can use frozen blueberries (or any frozen fruit for that matter).
I LOVE coffee cakes. They’re perfect paired with a nice cup of coffee (duh) and I love how moist they are. And let’s talk about the crumb topping – everyone’s favorite part! So buttery and crunchy and this coffee cake in particular has pecans scattered throughout the topping so it’s even better. I loved every square inch of this coffee cake. It was bursting with blueberries and crunch with every bite. Jason and I ate it for breakfast every morning with a cup of coffee at work and it was just a great start to any day. This would be great to make into an apple cinnamon coffee cake to make it a fall coffee cake – oh, the inspiration is stirring!
You can skip the Starbucks coffee cakes. Make this at home and save yourself some Christmas gifting money :)
OH, wanna hear a funny joke? Totally related.
What’s a ghost’s favorite fruit?
BOOBERRIES!!!
Hahahahaha
I’m done.
Blueberry Coffee Cake
Yield: 8-12 servings | Prep Time: 25 minutes | Cook Time: 65 minutes
Ingredients:
For the crumb topping:
1/2 cup all purpose flour
1/4 cup plus 2 tbsp. dark brown sugar, packed
1/2 tsp. kosher salt
1/4 cup chopped pecans, toasted
3 tbsp. cold, unsalted butter, cut into 1/4″ cubes
For the cake:
1 1/2 cups all purpose flour
1 tbsp. cornmeal
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup plus 3 tbsp. sugar, divided
6 tbsp. unsalted butter, room temperature
1/2 tsp. vanilla extract
2 large eggs
1 cup buttermilk
1 tbsp. ground cinnamon
2 cups fresh or frozen (thawed) blueberries
1 tbsp. panko breadcrumbs
Instructions:
- To make the crumb topping, whisk flour, sugar, and salt in a small bowl then add in the chopped pecans. Add the butter and using your fingertips, work the butter into the flour mixture until you get pea-sized crumbs. Set aside in the fridge.
- Preheat oven to 350 degrees and grease an 8x8x2 square baking pan then line with parchment paper so the edges hang off the sides for easier removal.
- In a medium bowl, whisk together flour, cornmeal, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer or using a hand mixer, beat the 3/4 cup of sugar and butter together until light and fluffy, about 3 minutes. Beat in the vanilla and mix until well incorporated. Next, beat in the eggs, one at a time, making sure each egg is incorporated before you add the next egg. Beat the mixture for an additional 3-4 minutes until mixture is pale and fluffy.
- With the mixer on low, start adding in the flour mixture and buttermilk in alternating additions, starting with 1/3 of the flour mixture then 1/2 the buttermilk, then the other 1/3 of the flour mixture, then the rest of the buttermilk, and finishing with the flour mixture.
- Pour half the batter into the prepared pan. Then in a small bowl, combine the remaining 3 tbsp. of sugar with the cinnamon and sprinkle on top of the batter in the pan.
- Cover cinnamon sugar mixture with remaining batter.
- In another bowl, toss blueberries with panko breadcrumbs then pour evenly on top of the batter in the pan.
- Sprinkle crumb mixture on top of the blueberries.
- Bake for 55-65 minutes, or until top is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Let cake cool completely in pan before removing (by pulling up on the parchment paper edges) and cutting into squares.
- Keep in an airtight container for up to a week.
Source: Bon Appétit
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Did you really crack yourself up with that joke? lol I’m a sucker for a good coffee cake with insane topping. And I can’t wait to see what you have up your sleeves for the coming weeks ;)
Oh I love coffee cakes too. This looks awesome Julie! I have to admit, I jumped the gun on my fall baking. No looking back now….
Frozen blueberries are my savior! I am already missing them at the market and luckily I can still make recipes like this one. Gorgeous!
Nothing is better than a good coffee cake!! Looks amazing!!
“Boooberries” ah hahahaha
Ohh la la..the crunchy topping sells it for me! Yum
haha! Love the corny joke:-) Coffee cake is good all year round…so many ways to customize it to the season. I am very partial to blueberries, and this one looks incredible. I am with Aimee…I am all about the Fall baking now:-) I just couldn’t wait any longer!!!
Wow, that cake looks so dense and rich! I’m in love!
I literally just told that joke to Charlie yesterday and made him burst out laughing on the subway. You and I are clearly best friends.
I’m so glad you’re holding out until Oct. 1 for the pumpkin. I am too and I feel like we’re definitely the minority. But with all that darkness coming, I refuse to wish away summer any sooner than it needs to be! So I love this berry coffee cake. Coffee cake is the one thing that tempts me in the Starbucks display. When they’re good, they’re soooooo good.
Mmm, coffee cake is one of my favorite desserts – no idea how I’ve NOT shared a recipe for that yet.
Bring on fall. I am sooo ready.
I would love this for breakfast! It is gorgeous and I love the pecans and the blueberries together!
Coffee Cake is hard to resist. Especially with Boooooberries! hahahah
I’m not planning anything fallish until October 1st either! Although I do keep talking about my Halloween costume..
My son loves that joke – he has been telling it for long time! Coffee cake is one of my favorites, and the blueberries are a great addition!
Looks wonderful!!! oh my! The beginning of fall is my favorite time of the year too! Looking forward to your fall recipes! :)
looks great. I recently made a blueberry coffee cake from King Arthur. Love it. Love anything with blueberrys
Ugh, is there anything worse than the perpetual darkness of winter? I dread it so much! Luckily it’s a few months off still… This coffee cake looks fantastic, blueberries are my favorite in coffee cake!
This is like the best thing ever. Cake for breakfast? Yes please!
I LOVE coffee cake, too + this version looks absolutely delicious. YUM!
Looks great! I had a pint of blueberries in my hand at the grocery store today, but no baked goodie to use them for came to mind. Should have read your post first!
I have to admit that I totally laughed at that joke and am going to tell it to my husband when he gets home. Maybe that’s not a good thing to admit.
Anyway, I’m holding out until October 1 for pumpkin, too! I started apple baking on the weekend because basically everything else is gone. This cake looks great! I’m jealous that you still have blueberries available. And that topping! Yummy.
This is a a good looking balanced coffee cake recipe, which is hard to come by. And my fave coffee cake happens to be blueberry. I’ll have to try this. I love the photos in this too!
Ok wow. This is coffee cake perfection! Love it.
I am completely jealous of your “chilly mornings and cooler temperatures”! Today was the first day since I dunno, March or so that we have had a morning in the high 70′s
It is waaay to early for pumpkin – October 1st is my rule too! I am glad someone else is on my bandwagon ;)
This look delicious! I love coffee cake and blueberries. On that note, I think I may have bookmarked this exact same recipe..
Still can’t believe fall is right around the corner. It certainly doesn’t feel like it since we’re still in the 90s here!
Anyway, I love coffee cake! I seriously don’t get to have it enough. And yours looks freaking amazing with all those crumbs!
We’re having chillier mornings here in California, but it’s still getting up to the low 90′s during the day! So I am still totally loving the summer recipes :)
This one is a nice transition though, I’m so glad it’s not too hot to use the oven anymore!
i freakin’ love corny halloween jokes! Knee. Slapper.
I haven’t quite jumped into fall baking yet either. I love coffee cake too. This looks amazing!
I am a little jealous of your chilly weather. It was 100 here today, and I want to wear sweaters and boots already! AND I want to eat this coffee cake with a large hot coffee :)
100 degrees?! Holy cow!! Our high today was only 77. That is so crazy!! Didn’t think Cali would ever get that hot! At least it’s dry heat though, I’d take 100 degrees dry heat over 100 degrees w/humidity any day!
Lol, thank you for that random joke. loved it. And loved this recipe. That topping looks scrumptious!
I’m definitely all about the summer recipes at the moment & I’d love a slice of this cake right now!
I haven’t gone pumpkin yet either…it is still warm in my neck of the woods over 80degrees…and I am super excited I can use frozen blueberries I have a bag I need to use up!
I’m absolutely dying… and drooling… drooling and dying over here!
I love coffee cake too and this one looks so moist and delicious! I would take it over Starbucks any day!
This looks amazing! I will have to make ASAP!
I have a ton of blueberries frozen from this summer, so I’ll be keeping this cake in mind for the winter blues bound to creep in ;)
Love the panko! That’s so interesting. I never would’ve thought to put it in something sweet but now I’m like WHY NOT?! I can’t wait to try this!
I think the panko actually acts like flour to prevent the blueberries from sinking into the batter. It definitely worked too :)
Super cute fabric! I love it :) And I absolutely love coffee cake of any time. Actually, anything with coffee in it at all… I think I need some coffee right now.
Yes! I love coffee cake (the more cinnamon, the better!), and blueberries are such a great addition. Your photos are particularly appetizing.
I came upon your site from another food blog, and I really like your layout and design! Lovely :)
So I found your blog and this amazing recipe on pinterest! and I finally made it last night and my entire family LOVED IT!!
hey julie,
i was wondering what are the panko crumbs being used as? i dont have any and i wanted to make this right now for my dad.
thankyou
In step 8 it’s being tossed with the blueberries. This keeps them from sinking to the bottom of your cake.