Blueberry Coffee Cake
Blueberry coffee cake makes a great breakfast treat. You can use frozen berries too and have a taste of summer all year long!
Servings: 8 slices
Ingredients
For the crumb topping:
- ½ cup (63 g) all purpose flour
- ¼ cup (55 g) plus 2 tablespoons dark brown sugar packed
- ½ teaspoon kosher salt
- ¼ cup (27 g) chopped pecans toasted
- 3 tablespoons (42 g) cold unsalted butter cut into 1/4-inch cubes
For the cake:
- 1 ½ cups (188 g) all purpose flour
- 1 tablespoon cornmeal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) plus 3 tablespoons sugar divided
- 6 tablespoons unsalted butter room temperature
- ½ teaspoon vanilla extract
- 2 large eggs
- 1 cup (236 ml) buttermilk
- 1 tablespoon ground cinnamon
- 2 cups (296 g) fresh or frozen blueberries thawed
- 1 tablespoon 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.1/2 cup all purpose flour, 1/4 cup plus 2 tablespoons dark brown sugar, 1/2 teaspoon kosher salt, 1/4 cup chopped pecans, 3 tablespoons cold unsalted butter
- Preheat oven to 350 °F (177 °C) 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.1 1/2 cups all purpose flour, 1 tablespoon cornmeal, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- 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.3/4 cup plus 3 tablespoons sugar, 6 tablespoons unsalted butter, 1/2 teaspoon vanilla extract, 2 large eggs
- 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.1 cup buttermilk
- 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.1 tablespoon ground cinnamon
- Cover cinnamon sugar mixture with remaining batter.
- Toss blueberries in panko in a small bowl then scatter on top of the batter.2 cups fresh or frozen blueberries, 1 tablespoon panko breadcrumbs
- Sprinkle crumb topping on top of the blueberries then bake for 55-65 minutes. Let cool completely before slicing.
Notes
Source: Bon Appetit
Nutrition
Serving: 1 slice | Calories: 427 kcal | Carbohydrates: 63 g | Protein: 6 g | Fat: 17 g | Fiber: 2 g | Sugar: 37 g
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