Panini Girl

My obsessions-Italy and Cooking

September 4, 2012


Come Over For Coffeecake

I recently realized that summer is nearing its end and I still hadn’t baked anything with blueberries. I’ve been on a roll trying recipes from the recent edition of Bon Appetit and I was drawn in by the photo of their old-fashioned blueberry coffee cake. I was intrigued by the layer of blueberries and I wondered why they didn’t sink into the cake. My usual go-to recipe is blueberry buckle (a recipe from my good friend M.) but I thought that this was worth a try.

After reading the recipe I noticed that the blueberries get tossed with panko breadcrumbs and decided that this is what kept them in a layer. Whatever the cause, this cake is a winner. You’ve got a layer of cinnamon sugar, another of blueberries and it’s all topped with buttery crumbs laced with pecans. I’m putting the coffee on so come on over!

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

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 teaspoon vanilla 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

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.
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.


22 thoughts on “Come Over For Coffeecake

  1. I definitely have a soft spot for for coffeecake. This looks great.

  2. Now you must have had me on the guest list here Janie…. I mean to say, coffee + cake…. This looks worth the airfare too. x

  3. Yum! Myrtilles! As you know, it’s suuuper duper expensive and rare to get blueberries here in Tuscany. So, I’m going to live vicariously through you on this one! (and try it when we move back to the States.) ciao.

  4. Sorry haven’t been in touch for a couple of weeks – would love to pop round for coffe & Blueberry Buckle right now! Bx

  5. I would love to come for coffee and cake , looks delicious 🙂

  6. You know, I haven’t made anything with blueberries either this season, but this cake is certainly providing inspiration. I recently made your zucchini crostata (three times actually) and everyone loved it. I’ll be posting it in the next week or so.

  7. Can you pack that little cakey goodness up, board a plane, and we can meet in Italy?!?!?LOL!

  8. Love blueberries in a morning cake – reminds me of those drakes coffee cakes in NY (but yours are 100 times better)

  9. I love Coffee cake and I love blueberries. It looks so moist and appetizing, I better try it before there are no blueberries on the market.

  10. Oh wow, this looks amazing! Perfect for a lazy weekend morning 🙂

Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: