This blueberry coffee cake recipe is ideal for summer when you have a flat of fresh blueberries idling on your counter. But if you’re reading this in the dead of winter, don’t worry: It works with frozen blueberries too. And yes, you can also swap out the fruit for an equal amount of raspberries, blackberries, currants, or whatever else looks good at the farmers market.
The recipe came to us via one of our Best New Restaurants for 2012, Cakes & Ale in Decatur, Georgia (now closed). Like many coffee cakes, it’s all about a mix of textures: the crumb should be moist and not overly dense, while the streusel topping should have a pleasing crunch that gives way to a burst of juicy berries. To achieve this, be sure to add the eggs to the mixing bowl one at a time and beat them thoroughly, which introduces air to the batter and ensures each ingredient is properly incorporated (a stand mixer is helpful here, but a hand mixer also works).
When you’re layering, start with half the cake batter, then a ribbon of cinnamon sugar, followed by more batter, blueberries tossed in breadcrumbs (which soak up excess moisture and keep the berries from sinking to the bottom of the cake pan), and finally the buttery crumble topping. If you’d like, a dusting of powdered sugar wouldn’t be out of place, but we prefer this coffee cake without. Enjoy a slice with a cup of coffee and scrambled eggs over a leisurely weekend brunch, then wrap any leftovers tightly in plastic to snack on throughout the week.
Recipe information
Total Time
1 hour 25 minutes
Yield
8–12 servings
Ingredients
Crumb Topping
½
¼
½
¼
3
Cake and assembly
1½
1
½
½
¼
¾
6
½
2
1
1
2
1
Need to make a substitution?
Preparation
Crumb Topping
Step 1
Whisk ½ cup (63 g) all-purpose flour, ¼ cup plus 2 Tbsp. (packed; 80 g) dark brown sugar, and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt in a medium bowl. Stir in ¼ cup pecans, toasted, chopped. Add 3 Tbsp. chilled unsalted butter, cut into ¼" cubes; using your fingertips, work butter into dry ingredients until large, moist crumbs form. Set topping aside.
Do Ahead: Crumb topping an be made 5 days ahead. Cover and chill.
Cake and assembly
Step 2
Place rack in center of oven; preheat oven to 350°. Coat 8x8x2" metal baking dish with nonstick spray. Line bottom with parchment paper and spray paper; set aside. Whisk 1½ cups (188 g) all-purpose flour, 1 Tbsp. cornmeal, ½ tsp. baking powder, ½ tsp. baking soda, and ¼ tsp. kosher salt in a medium bowl; set aside.
Step 3
Using an electric mixer on medium speed, beat ¾ cup (150 g) granulated sugar and 6 Tbsp. (¾ stick) unsalted butter, room temperature, in a large bowl until light and fluffy, 3–4 minutes. Beat in ½ tsp. vanilla extract. Add 2 large eggs, room temperature, 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 flour mixture to bowl in 3 additions, alternating with 1 cup buttermilk, room temperature, in 2 additions, beginning and ending with reserved dry ingredients. Pour half of cake batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. granulated sugar and 1 Tbsp. ground cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top.
Step 5
Toss 2 cups blueberries with 1 Tbsp. 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 toothpick or cake tester inserted into the center comes out clean, 55–65 minutes. Let cool completely in pan.
Do Ahead: Cake can be made 1 day ahead. Store airtight at room temperature.
Editor’s note: This blueberry coffee cake recipe was first printed in our September 2012 issue. Head this way for more of our favorite cake recipes →