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Ingredients

8 to 12 Servings

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)

Preparation

  1. Crumb Topping

    Step 1

    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.

  2. Cake

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Toss blueberries with 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 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.

Nutrition Per Serving

10 servings

1 serving contains: Calories (kcal) 310 Fat (g) 13 Saturated Fat (g) 7 Cholesterol (mg) 70 Carbohydrates (g) 46 Dietary Fiber (g) 2 Total Sugars (g) 25 Protein (g) 5 Sodium (mg) 280

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