Old-Fashioned Blueberry Coffee Cake - Bon Appetit

By á-46

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 teaspoonvanilla 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)
• An 8x8x2-inch metal pan

Details

Servings 10

Preparation

Step 1

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.

1 serving contains:
Calories (kcal) 310