When you have time on your hands,bake this old fashioned BlueBerry cake at home and I promise you that you won’t go looking for one in the market.
Enjoy with a piping hot coffee or a cup of tea.Share this:
- Prep Time:
- Cook Time:
- Ready Time: 0
Ingredients
- 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)
Recipe Steps:
- Crumb Topping 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.
- Cake 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.
- 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
- 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.
- Toss blueberries with panko in a small bowl; scatter evenly over batter. Sprinkle crumb topping over blueberries 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.
