Blueberries are finally starting to taste good again. For months, they've been tasteless and mealy but with the advent of spring, they're back in markets with a much better flavor and texture -- just in time for a coffeecake.
The recipe is from Bon Appétit magazine and was just the thing for serving warm from the oven when three of my high school friends came visiting earlier this week. It holds up well too at room temperature, even for a couple of days. That is, if you can keep from eating the whole thing right away.
Old-Fashioned Blueberry Coffee Cake
(My notes in red.)
Ingredients
Servings: 8–12
Crumb Topping
1/2
cup
all-purpose flour
1/4
cup
plus 2 tablespoons (packed) dark brown sugar
1/2
teaspoon
kosher salt (I'd use just a pinch of table salt here next time.)
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 (I would use just a pinch of table salt next time)
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) (not necessary - the Panko doesn't really stick to the blueberries anyway)
Instructions:
Preheat oven to
350°. Coat 8 x 8 inch pan with nonstick spray. Line bottom with parchment paper;
set aside. (I used a buttered cast iron skillet.) 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.
No comments:
Post a Comment