Blueberry Coffee Cake
Ingredients
Crumb Topping
-
½
cup
all-purpose flour
-
¼
cup
dark brown sugar
-
2
Tbsp.
dark brown sugar
-
½
tsp.
kosher salt
-
¼
cup
pecans, toasted, chopped
-
3
Tbsp.
chilled unsalted butter
Cake and Assembly
-
1½
cups
all-purpose flour
-
1
Tbsp.
cornmeal
-
½
tsp.
baking powder
-
½
tsp.
baking soda
-
¼
tsp.
kosher salt
-
¾
cup
granulated sugar
-
3
Tbsp.
granulated sugar
-
6
Tbsp.
unsalted butter
-
½
tsp.
vanilla extract
-
2
large
eggs
-
1
cup
buttermilk
-
1
Tbsp.
ground cinnamon
-
2
cups
fresh or frozen blueberries
-
1
Tbsp.
panko
Instructions
- Prepare the crumb topping by mixing flour, brown sugar, and salt, then adding chopped pecans and butter until crumbly.
- Preheat the oven to 350°F and prepare the baking dish.
- Mix flour, cornmeal, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream together sugar and butter, then add vanilla and eggs one at a time.
- Gradually mix in the flour mixture and buttermilk, alternating between the two.
- Layer half the batter in the baking dish, sprinkle with cinnamon sugar, then add the remaining batter.
- Toss blueberries with panko and scatter over the top, then add the crumb topping.
- Bake until golden brown and a toothpick comes out clean, then let cool.
Nutrition Facts (estimated)
Servings
10
Calories
310
Total fat
13g
Total carbohydrates
46g
Total protein
5g
Sodium
280mg
Cholesterol
70mg
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