OLD-FASHIONED BLUEBERRY COFFEE CAKE

OLD-FASHIONED BLUEBERRY COFFEE CAKE image

Yield 8-12 Servings

Number Of Ingredients 21

CRUMB TOPPING
½ cup all-purpose flour
¼ cup plus 2 Tbsp. (packed) dark brown sugar
½ tsp. kosher salt
¼ cup pecans, toasted, chopped
3 Tbsp. chilled unsalted butter, cut into ¼" cubes
CAKE
Nonstick vegetable oil spray
1½ cups all-purpose flour
1 Tbsp. cornmeal
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
¾ cup plus 3 Tbsp. sugar, divided
6 Tbsp. (¾ stick) unsalted butter, room temperature
½ tsp. vanilla extract
2 large eggs
1 cup buttermilk
1 Tbsp. ground cinnamon
2 cups fresh (or frozen, thawed) blueberries (about 10 oz.)
1 Tbsp. panko (Japanese breadcrumbs)

Steps:

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 ¾ 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. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.