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
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 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.
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.
September 4, 2012 at 4:08 am
I’m on my way 🙂
September 5, 2012 at 2:34 pm
Tea With Betty-you are always welcome at my table!
September 4, 2012 at 4:56 am
I definitely have a soft spot for for coffeecake. This looks great.
September 5, 2012 at 2:35 pm
Joshua-it’s so moist-I think it’s the addition of buttermilk that makes it so great.
September 4, 2012 at 5:38 am
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
September 5, 2012 at 2:36 pm
Janine-too bad you’re so far away. We will have to meet in Italy instead…
September 4, 2012 at 6:17 am
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.
September 5, 2012 at 2:37 pm
Gina-I love blueberries and guess I didn’t realize that they didn’t grow in Italy. Are you moving back????
September 4, 2012 at 6:25 am
Sorry haven’t been in touch for a couple of weeks – would love to pop round for coffe & Blueberry Buckle right now! Bx
September 7, 2012 at 2:38 pm
B-I would love to bake for you-hop on a plane!
September 4, 2012 at 10:53 am
I would love to come for coffee and cake , looks delicious 🙂
September 5, 2012 at 2:38 pm
Anne-come on over and have a piece!
September 4, 2012 at 2:56 pm
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.
September 5, 2012 at 2:38 pm
Ciao Chow Linda-I’m glad you’ve enjoyed the crostata!
September 4, 2012 at 6:35 pm
Can you pack that little cakey goodness up, board a plane, and we can meet in Italy?!?!?LOL!
September 5, 2012 at 2:39 pm
Our Kitchen Inventions-let’s go!
September 5, 2012 at 4:07 pm
Love blueberries in a morning cake – reminds me of those drakes coffee cakes in NY (but yours are 100 times better)
September 8, 2012 at 1:20 am
Linda Lou-I have fond memories of Drake’s coffee cakes-ripping open the plastic wrapping and taking a big bite! So NY!
September 6, 2012 at 9:04 am
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.
September 7, 2012 at 2:39 pm
May I have that recipe-hope you try it and enjoy it as much as we did.
September 6, 2012 at 9:39 pm
Oh wow, this looks amazing! Perfect for a lazy weekend morning 🙂
September 7, 2012 at 2:39 pm
Leah-it keeps well so you could make it the night before and be all set in the morning,