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Neighborly, Old-Fashioned Blueberry Coffee Cake

July 25, 2016

Kevin had never baked a coffee cake before so I asked him to bake this one for me so I could share with some of our neighbors who like coffee cake.  This cake is old-fashioned with a new twist- coconut flour and sugar.  Thank you, Kevin, for baking this cake.  Thank you Kickstarter for backing his version of “Old-Fashioned Blueberry Coffee Cake” from Bon Appetit, September 2012 ed. 

Crumb topping:

1/4 c. coconut flour

1/4 c. all-purpose flour

1/4 c. + 2 tbsp dark brown sugar

1/2 tsp. kosher salt

1/4 c. pecans, toasted and chopped

3 tbsp. chilled, unsalted butter, cut into 1/4 ” cubes


nonstick vegetable oil spray

3/4 c. coconut flour

3/4 c. all-purpose flour

1 tbsp. cornmeal

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 ts. kosher salt

3/4 c. sugar

2 tbsp. coconut sugar

6 tbsp. unsalted butter, room temperature

1/2 tsp. vanilla extract

2 large eggs

1 c. buttermilk

1 tbsp. ground cinnamon

2 c. fresh blueberries

1 tbsp. dry finely crumbled bread crumbs or panko


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.

Cake:  Preheat oven to 350 degrees F.  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 c. sugar and butter in a medium bowl until light and fluffy.  Beat in vanilla.  Add eggs one at a time, beating to blend between additions.  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 the 2 tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan.  Spoon remaining batter over; smooth top.  In a small bowl, toss blueberries in bread crumbs; 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, about 50-60 minutes.  Let cool in pan.



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