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.