Blueberry coffee cake makes a great breakfast treat. You can use frozen berries too and have a taste of summer all year long!
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 :)
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
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.
Toss blueberries in panko in a small bowl then scatter on top of the batter.
Sprinkle crumb topping on top of the blueberries then bake for 55-65 minutes. Let cool completely before slicing.
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