Adapted from Seriously Simple Parties by Diane Rossen Worthington
Who can say no to a coffee cake? I’m afraid no one can. There’s just something irresistible about that crumby, sweet, cinnamon-y, melty feeling on your tongue. Tie that with a super moist blueberry cake and you’re done for. Honestly. Coffee cakes are very versatile; they are great for breakfast/brunch, 5 o’ clock tea or dessert.
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¾ cup all-purpose flour
- ¾ cup finely chopped pecans
- 6 tablespoons cold unsalted butter, cut into 1-inch pieces
- Combine the brown sugar, cinnamon, flour and pecans in a medium bowl.
- Add the butter. With two knives or your fingers, cut the butter into the dry ingredients until the mixture resembles large bread crumbs.
- Set aside in the refrigerator until ready to use.
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- Zest of 1 lemon
- 3 large eggs
- 1¼ cup buttermilk
- 2 ½ cups fresh blueberries
- Streusel (recipe above)
- Preheat the oven to 350F (177C). Grease a 12-cup nonstick Bundt pan and set aside.
- Combine 2 cups of flour, the baking powder, baking soda and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer, beat the butter on medium speed until light and fluffy. Gradually add the sugar, continuing to beat until very light. Add the lemon zest and then add the eggs, one at a time, beating well before adding the next one. Don’t overbeat as this will make the cake tough.
- With the mixer on low speed, alternately mix in the flour mixture and the buttermilk in thirds, beating until the batter is blended. Set aside.
- In a medium bowl, combine the remaining ¼ cup of flour and the blueberries. Toss until the blueberries are well coated. Gently fold the blueberries into the batter.
- Spoon half of the batter into the prepared Bundt pan and sprinkle with a third of the streusel. Cover with the remaining batter and smooth out to make an even layer. Sprinkle the remaining streusel evenly over the top and pat it down gently.
- Bake in the preheated oven for about 50-60 minutes or until the cake is firm and the streusel is crisp and golden. A toothpick inserted in the middle should come out clean.
- Cool the cake for 15 minutes in the pan. Invert the cake onto a plate or wire rack and then reinvert it onto a serving platter so the streusel side is on top.
Comments: This is not a particularly difficult cake to make but it does require some time. However, the results are well worth it. If you do not have a Bundt pan, you can bake the cake in a 9×13-inch baking pan. In this case, you will spoon all of the batter into the pan and then sprinkle evenly with the streusel. The cooking time is also reduced by about 10 minutes. To serve, you just cut the cake into squares; no inverting or reinverting required. I prefer to use fresh produce but if blueberries are not in season you can use frozen ones. Frozen berries will be more evenly distributed while fresh ones will fall to the bottom of the cake to create a delicious jam-like layer. This cake can be made up to 1 day ahead and stored at room temperature. Because of the buttermilk, I recommend storing leftovers in the refrigerator.