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blueberry coffee cake

the blueberry coffee cake brings together the sweet blueberries & crunchy coffee crumble.

(serves 8 & takes 15 min + 1 hour in oven)

ingredients

2 cups all-purpose flour

1 cup + 5 tbsp granulated sugar

½ tsp kosher salt

¼ cup pecans, chopped

9 tbsp unsalted butter

1 tbsp cornmeal

½ tsp baking powder

½ tsp baking soda

¼ tsp kosher salt

½ tsp vanilla extract

2 large eggs

1 cup buttermilk

1 tbsp ground cinnamon

2 cups fresh blueberries

procedure

1. in a medium bowl, whisk ½ cup flour, ¼ cup + 2 tbsp sugar, ½ tsp salt, ¼ cup pecans, & 3 tbsp butter. cover & chill until ready to use. 2. preheat oven to 350°F. coat pan with nonstick cooking spray. in a medium bowl, whisk 1½ cups flour, cornmeal, baking powder, baking soda, & ¼ tsp salt. in another medium bowl, beat ¾ cup sugar & 6 tbsp butter. add vanilla & eggs. add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions.

3. pour half of batter into prepared pan. in a small bowl, whisk 3 tbsp sugar & cinnamon. sprinkle over batter in pan. pour remaining batter on top. scatter blueberries above. sprinkle crumb topping on top. bake cake for 1 hour & serve.

enjoy!

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