Old-Fashioned Blueberry Coffee Cake
- 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
- 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)
- This recipe is vegetarian
- Produce
- Blueberries, fresh (or frozen (2 cups)
- Pecans, toasted (1/4 cup)
- Cooking & Baking
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Brown sugar, packed dark (3/8 cup)
- Cinnamon, ground (1 tablespoon)
- Cornmeal (1 tablespoon)
- Flour (2 cup)
- Kosher salt (3/4 teaspoon)
- Sugar (15/16 cup)
- Vanilla extract (1/2 teaspoon)
- Vegetable oil spray, Nonstick (1)
- Bread & Baked Goods
- Panko (1 tablespoon)
- Dairy
- 3 tablespoons chilled unsalted butter, unsalted (1 cut into 4-inch cubes)
- Butter, unsalted (6 tablespoons)
- Buttermilk (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published August 17, 2012 (6 months ago).
342 people saved this recipe.
