Ingredients: |
Ingredients: crumb topping:
1/3 c flour
1/4 c + 2T packed dark brown sugar
1/2t kosher salt
1/4 c pecans, chopped
3 T chilled unsalted butter, cut in 1/4 inch cubes
Cake:
1 1/2 c flour
1 T cornmeal
1/2t baking powder
1/2t baking soda
1/4t kosher salt
3/4 c plus 3T sugar, divided
6T unsalted butter, room temp
1/2t vanilla
2 large eggs
1 c buttermilk
1 T cinnamon
10oz blueberries
1Tpanko bread crumbs
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Directions: |
Directions:crumb topping:
whisk flour, sugar, salt in medium bowl. Stir in nuts. Add butter, using finger tips work butter into dry ingredients until large moist crumbs from. Set aside. Can be made 5 days ahead, cover and chill
Cake:
Preheat oven to 350, coat pan with nonstick spray, cover bottom of pan w/parchment paper, set aside. Whisk four, cornmeal, baking powder, baking sode, salt in medium bowl, set aside.
on medium speed beat 3/4 c sugar and butter in 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 sides of bowl, until mix is pale and fluffy, 3-4 minutes.
on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending w/dry ingredients. Pour 1/2 batter into prepared pan and smooth top. Whisk remaining 3T sugared cinnamon in bowl, sprinkle evenly over batter in pan. pour over remaining batter, smooth top
mix blueberries with panko in small bowel, scatter evenly over batter. Sprinkle crumb topping over blueberries.
Bake until top golden brown and tester comes out clean, 55-65 min.. Can do 1 day ahead, store in air tight container |
Personal
Notes: |
Personal
Notes: I, of course, never use pecans. Topping recipe calls for 1/2 c flour, i found that too much. I often mix blueberries with cornmeal, rather than bread crumbs, supposedly it preserves their shape and helps them mix rather than fall to bottom
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This recipe for old fashioned blueberry coffeecake is from