Blueberry Pecan Coffee Cake

Photography By Jen Lawson Williams | June 24, 2016

Preparation

1. To prepare crumb topping, place flour, sugar, pecans and salt in bowl of a food processor. Pulse to blend. Add butter; pulse until large, moist crumbs begin to form. Set topping aside. Cover and chill.

2. Preheat oven to 350°. To prepare cake, combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.

3. 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 well after each addition.

4.With mixer on low speed, add dry ingredients to bowl alternating with buttermilk beginning and ending with dry ingredients. Pour half of batter into greased 9-inch pan and smooth top.

5. Whisk remaining 3 tablespoons sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top.

6. Scatter blueberries evenly over batter. Sprinkle reserved 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.

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U-Pick Blueberry Farms

Blueberries as big as the end of your thumb, real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! -- Robert Frost

Ingredients

Cake
  • 1½ cups all-purpose flour
  • 1 tablespoon cornmeal
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup sugar
  • 6 tablespoons butter, room temp
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 3 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 2 cups fresh blueberries
  • 1/2 teaspoon baking soda
Crumb Topping
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon kosher salt
  • ¼ cup chopped pecans, toasted
  • 3 tablespoons chilled butter, cut into small cubes
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