Because it's been raining and cooling off and because in cooler weather (Read: 85º and below) it's a little nicer to drink hot tea or coffee, I made this blueberry coffee cake. Part of the appeal of this cake stemmed from having every single ingredient in my pantry/refrigerator/freezer. It's lovely not having to run out in the rain for an ingredient or two. Actually, I didn't have brown sugar, but I made my own using granulated sugar and molasses because I'm resourceful. Blueberry season will be gone soon, but if you freeze some berries you can have this coffee cake well into winter.
This cake can be made a day ahead, making it perfect for those noon football games. Mimosa and blueberry coffee cake? Don't mind if I do! Y'all know it always comes back to football for me.
Blueberry Coffee Cake (serves 6-8)
Accidentally adapted from Cakes & Ale via Bon Appetit
1/2 c all-purpose flour
1/3 c + 2 tbs dark brown sugar, packed (Reduce to 1/4 c for the original recipe)
1/2 tsp kosher salt
1/4 c chopped pecans, toasted
3 tbs unsalted butter, chilled and cut into cubes
1 1/2 c all-purpose flour
1 tbs cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
3/4 c + 3 tbs granulated sugar, divided
6 tbs unsalted butter, room temperature
1/2 tsp vanilla extract
2 large eggs
1 c buttermilk
1 tbs ground cinnamon
1 tbs panko breadcrumbs
2 c blueberries, fresh or frozen & thawed
- Preheat oven to 350º. Spray an 8x8 pan with nonstick spray and line the bottom with parchment paper.
- To make the crumb topping, whisk together the flour, brown sugar, and salt in a medium bowl. Stir in the pecans. Work the butter in with your fingers until large clumps form. Chill the mixture in the refrigerator while you make the cake.
- For the cake, whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat 3/4 cup sugar with the butter until creamy and fluffy, 3-4 minutes. Beat in the vanilla extract. Add the eggs one at a time, beating until batter is pale and fluffy, another 3-4 minutes. Using low speed, beat in the flour mixture in three additions, alternating with the buttermilk. You should start and end with the flour.
- Pour half the batter into the prepared pan and spread it evenly over the bottom. In a small bowl, whisk together the remaining 3 tablespoons of sugar and the tablespoon of cinnamon. Sprinkle the mixture over the first cake layer, covering it evenly. Pour the remaining batter into the pan and spread it into an even layer. Toss the panko with the blueberries and sprinkle over the cake. Top with the crumb mixture.
- Bake 50-60 minutes or until a toothpick inserted in the middle comes out clean. Cool the cake completely in the pan. This cake can be made a day in advance.