Blueberry Coffee Cake

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Image by Anna Wlodarczyk at Unsplash

This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys. This recipe has been a classic for years: moist, easy to make, and liberally studded with juicy berries. It's the perfect way to make use of your berry-picking bounty, but it can be made at any time of year with frozen berries if you just can't wait for a forkful of summer.
Image by Burst from Pexels Stock
Ingredients:
For the crumb topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup + 2 tbsp dark brown sugar
  • 1/2 tsp salt
  • 1/4 cup pecans, toasted, chopped
  • 3 tbsp chilled unsalted butter, cut into 1/4-inch cubes

For Cake:
  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour
  • 1 tbsp cornmeal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup + 3 tbsp sugar (divided)
  • 6 tbsp soft unsalted butter
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp ground cinnamon
  • 2 cups/10 ounces fresh (or frozen, thawed) blueberries
  • 1 tbsp panko (Japanese breadcrumbs)

Image by Anna Wlodarczyk at Unsplash
Directions:
Crumb Topping
  1. Whisk flour, sugar, and salt in a medium bowl. Stir in nuts. 
  2. Add butter; using your fingertips, work the butter into dry ingredients until large, moist crumbs begin to form. Set topping aside. 
  3. DO AHEAD: Can be made 5 days ahead. Cover and chill.
Cake
  1. 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.
  2. 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 the bowl, until mixture is pale and fluffy, 3–4 minutes longer.
  3. With the mixer on low speed, add dry ingredients to the bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour half of the 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.
  4. Toss blueberries with panko in a small bowl; scatter evenly over batter. Sprinkle crumb topping over blueberries.
  5. Bake cake until top is golden brown and a tester inserted into the centre comes out clean, 55–65 minutes. Let cool completely in pan. 
  6. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

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