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Bon Appétit

Ingredients

8 to 12 Servings

Crumb Topping

1

/2 cup all-purpose flour

1

/4 cup plus 2 tablespoons (packed) dark brown sugar

1

/2 teaspoon kosher salt

1

/4 cup pecans, toasted, chopped

3

tablespoons chilled unsalted butter, cut into 1/4-inch cubes

Cake

Nonstick vegetable oil spray

1

1/2 cups all-purpose flour

1

tablespoon cornmeal

1

/2 teaspoon baking powder

1

/2 teaspoon baking soda

1

/4 teaspoon kosher salt

3

/4 cup plus 3 tablespoons sugar, divided

6

tablespoons (3/4 stick) unsalted butter, room temperature

1

/2 teaspoon vanilla extract

2

large eggs

1

cup buttermilk

1

tablespoon ground cinnamon

2

cups fresh (or frozen, thawed) blueberries (about 10 ounces)

1

tablespoon panko (Japanese breadcrumbs)

Preparation

  1. Crumb Topping

    Step 1

    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.

  2. Cake

    Step 2

    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.

    Step 3

    Using an electric mixer on medium speed, beat 3/4 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.

    Step 4

    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.

    Step 5

    Toss blueberries with panko in a small bowl; scatter evenly over batter. Sprinkle crumb topping over blueberries.

    Step 6

    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.

Nutrition Per Serving

10 servings
1 serving contains: Calories (kcal) 310 Fat (g) 13 Saturated Fat (g) 7 Cholesterol (mg) 70 Carbohydrates (g) 46 Dietary Fiber (g) 2 Total Sugars (g) 25 Protein (g) 5 Sodium (mg) 280
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Reviews (103)

Back to TopTriangle

  • Yummy! This we the perfect cake to use our left over blueberries before they spoiled. It wasn’t too sweet, the berry to cake ratio was perfect, the whole thing was incredibly moist and the topping was nice and crunchy. I may add a tad extra sugar next time or a touch of cinnamon in the crumb topping. I also melt the butter for any of my crumb toppings before baking - I just have poor luck with getting the cold butter the right texture/size to make the topping work well. Using an 8x8 metal pan as suggested, just a few small pieces of the crumb topping fell overboard (something to watch out for). This recipe is a keeper for our family and I will definitely be making it again soon. Thanks!

    • Marci T

    • Nashville, TN

    • 7/30/2022

  • 8x8 pan, very tasty coffee cake

    • Anonymous

    • Vermont

    • 5/21/2020

  • The pan size for this recipe is 8x8x2 in the printed copy. This is a favorite recipe and always gets rave reviews when I make it.

    • Anonymous

    • Georgia

    • 3/26/2020

  • strange debate, the original recipe in the 9/12 edition clearly called for an 8x8 pan. it was delicious, didn't last a day.

    • brushjl

    • solon, ohio

    • 11/24/2019

  • IMPORTANT PAN SIZE UPDATE. I grabbed my paper copy of the magazine and checked. It specifies an 8 X 8 X 2 inch metal pan.

    • bethannecarr

    • Coral Springs, FL

    • 7/4/2019

  • Your recipes are usually excellent but this one I won't try. Initially published in 2012 and seven years later readers still asking for pan size.

    • Anonymous

    • AZ

    • 6/13/2019

  • has anyone else tried baking this and, if so, what size pan?

    • grmerca

    • Miami

    • 6/13/2019

  • What size pan? I usually make coffe cake in a regular bundt pan so would this recipe work in a bundt pan?

    • Anonymous

    • 4/20/2019

  • This coffee cake is delicious. I made it for a brunch today, and it was an absolute hit. I would definitely make it again. I doubled the recipe and cooked in a 13x9 glass dish.

    • Anonymous

    • California

    • 3/17/2019

  • Turned out great. Used an 8x8 square baking dish and it was the perfect size

    • Anonymous

    • Philadelphia

    • 11/22/2018

  • For the blueberry coffee cake--what size pan is specified? Mmmm, I don't think one is mentioned. It looks like it could be a 13x9" pan from the picture of the cake-bars. It certainly does not work well with a larger bread pan. I have a kitchen that smells really nice but the cake overflowed the pan, the edges burned. The instructions sort of need to be read through twice so you get the order right. Batter, then the cinnamon/sugar, then batter, then berries with panko. At first read through, I almost put the cinnamon and panko into the batter. I'm waiting for it to cool, then putting it into the trash.

    • Anonymous

    • AZ

    • 4/24/2018

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