Dessertsbonappetit3.8
Blueberry Coffee Cake
This blueberry coffee cake recipe is ideal for summer when you have a flat of fresh blueberries to use up. But, don't worry—it works with frozen berries too.
👥 8 Servings🔥 Cook: 25 min👤 Eric Wolitzky📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking dish
- ●oven
- ●pan
📝 Preparation Steps
1
Crumb Topping
2
Whisk ½ cup (63 g) all-purpose flour, ¼ cup plus 2 Tbsp. (packed; 80 g) dark brown sugar, and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt in a medium bowl. Stir in ¼ cup pecans, toasted, chopped. Add 3 Tbsp. chilled unsalted butter, cut into ¼" cubes; using your fingertips, work butter into dry ingredients until large, moist crumbs form. Set topping aside. Do Ahead: Crumb topping an be made 5 days ahead. Cover and chill.
. chilled unsalted butter, cut into ¼" cubes3 Tbsp. (¾ stick) unsalted butter, room temperature6 Tbsp
3
Cake and assembly
4
Place rack in center of oven; preheat oven to 350°. Coat 8x8x2" metal baking dish with nonstick spray. Line bottom with parchment paper and spray paper; set aside. Whisk 1½ cups (188 g) all-purpose flour, 1 Tbsp. cornmeal, ½ tsp. baking powder, ½ tsp. baking soda, and ¼ tsp. kosher salt in a medium bowl; set aside.
½ cup (63 g) all-purpose flour½ cups (188 g) all-purpose flour1. cornmeal1 Tbsp. (¾ stick) unsalted butter, room temperature6 Tbsp
5
Using an electric mixer on medium speed, beat ¾ cup (150 g) granulated sugar and 6 Tbsp. (¾ stick) unsalted butter, room temperature, in a large bowl until light and fluffy, 3–⏱️ 4 minutes. Beat in ½ tsp. vanilla extract. Add 2 large eggs, room temperature, 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.
large eggs, room temperature2
6
With mixer on low speed, add flour mixture to bowl in 3 additions, alternating with 1 cup buttermilk, room temperature, in 2 additions, beginning and ending with reserved dry ingredients. Pour half of cake batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. granulated sugar and 1 Tbsp. ground cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top.
buttermilk, room temperature1 cup. (¾ stick) unsalted butter, room temperature6 Tbsp. ground cinnamon1 Tbsp
7
Toss 2 cups blueberries with 1 Tbsp. panko in a small bowl; scatter evenly over batter. Sprinkle crumb topping over blueberries.
. (¾ stick) unsalted butter, room temperature6 Tbsp. panko (Japanese breadcrumbs)1 Tbsp
8
Bake cake until top is golden brown and a toothpick or cake tester inserted into the center comes out clean, 55–⏱️ 65 minutes. Let cool completely in pan. Do Ahead: Cake can be made 1 day ahead. Store airtight at room temperature. Editor’s note: This blueberry coffee cake recipe was first printed in our September 2012 issue. Head this way for more of our favorite cake recipes →
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