Old-Fashioned Blueberry Coffee Cake
Serves 8
Old Fashioned Blueberry Coffee Cake
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  1. Crumb Topping
  2. 1/2 cup all-purpose flour
  3. 1/4 cup plus 2 tablespoons (packed) dark brown sugar
  4. 1/2 teaspoon kosher salt
  5. 3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
  6. Cake
  7. Nonstick vegetable oil spray
  8. 1 1/2 cups all-purpose flour
  9. 1 tablespoon cornmeal
  10. 1/2 teaspoon baking powder
  11. 1/2 teaspoon baking soda
  12. 1/4 teaspoon kosher salt
  13. 3/4 cup plus 3 tablespoons sugar, divided
  14. 6 tablespoons (3/4 stick) unsalted butter, room temperature or melted
  15. 1/2 teaspoon vanilla extract
  16. 2 large eggs
  17. 1 cup buttermilk
  18. 1 tablespoon ground cinnamon
  19. 2 cups fresh (or frozen, thawed) blueberries (about 10 ounce
  1. Crumb Topping
  2. In food processor pulse flour, sugar,and butter; until the butter is pea size or smaller. Set topping aside. DO AHEAD: Can be made 5 days ahead. Cover and chill.
  3. Cake
  4. Preheat oven to 350°. Coat pan with nonstick spray.
  5. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
  6. 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.
  7. 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.
  8. 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.
  9. Layer the top with blueberries.
  10. Spoon remaining batter over layer of blueberries and smooth top.
  11. . Sprinkle crumb topping over blueberries.
  12. 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. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
We are having a bumper crop of beautiful big blueberries but most of the orchards aren’t faring as well. So far I’ve made a nectarine blueberry crisp, a blueberry pie and two blueberry coffee cakes. I’ ve posted earlier some good blueberry muffins but this year my favorite is this blueberry coffee cake. The original recipe is from the September 2012 issue of Bon Appetit Magazine. I’ve adapted it somewhat and here is my version
Adapted from Recipe adapted from Cakes Ale in Decatur GA
Adapted from Recipe adapted from Cakes Ale in Decatur GA