I still have pandemic brain. Maybe now more than ever? The brain that doesn’t know what day it is. The brain that wants to leave the house but also does not want to step food outside. The brain that stays ready for that early bedtime but wakes up at 3 in the morning with oh… you know… the casual weight of the world upon it.
It’s only a little dramatic, and moderately workable when carefully caffeinated.
There are two things I’m looking forward to – this cake with Saturday morning coffee and a camping trip 4th of July weekend. We’ve got a short goal of cake within reach and a long goal of fresh air in the future.
Touch points are key, especially baked ones.
Let’s make this coffee cake – it’s buttery dense cake, swirled with cinnamon cocoa, studded with blueberries and topped with too much crumble. The original recipe is from my first cookbook. Think of this version as a coffee cake and blueberry muffin mashup. Clap clap!
We’re making a cake base, a sweet cinnamon-y filling, and a butter crumble top.
We’ll use all the good stuff: butter and eggs, flour and leavening, brown sugar, cinnamon, buttermilk and blueberries of course. .
Start by making the cinnamon filling and crumble topping.
I like to add a bit of cocoa powder to the spiced filling for the depth of flavor and darker color to the filling. Is it delicious? Of course it is.
The topping is a dusty combination of flour, sugar, spice and softened butter. Somehow the ‘dusty’ works itself out in the oven. We’re grateful.
To bring the cake together, first whisk together the dry ingredients. It’s nice to have everything evenly combined – helps me not forget to add the salt.
Cream together butte and sugar until well combined and slightly fluffy.
Add the egg and yolk and beat to creamy.
Alternate the dry ingredients and buttermilk in the butter mixture.
A thick and pale yellow batter will emerge from our efforts.
Fresh blueberries – fold them in.
Spread half of the batter into a greased and parchmented square pan.
Sprinkle with all of the cinnamon cocoa mixture. Top with remaining batter, give the whole mixture a swirl with a butter knife and top with crumb topping.
This cake takes a long-bake in the oven. It’s a hearty boy. Just under an hour will do.
To test the cake, insert a toothpick and if the toothpick comes out with just a few moist crumbs – that’s the ticket! Patience is key.
Cooled slightly, sliced into most delicious squares, it’s a treat.
This cake also freezes will in individual slices. It makes for a sweet breakfast future.
I hope this finds you well. I hope this helps you bake well.Print
Blueberry Extra Crumb Coffee Cake
- For The Topping:
- 3/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- For the Filling:
- 1/2 cup lightly packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- For the Cake:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk (or 3/4 cup milk or milk alternative + 1/4 cup yogurt or dairy-free yogurt alternative)
- 1 cups fresh blueberries
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and flour a 9×9-inch square pan. For extra credit, line the pan with parchment paper and lightly grease the parchment, too.
- To make the topping whisk together sugar, salt, flour and cinnamon. Add the butter and use a wooden spoon to break the butter into the dry ingredients until the mixture resembles a moist, coarse meal. Set aside.
- To make the filling whisk together brown sugar, cinnamon, nutmeg, cocoa powder, and salt. Set aside.
- To make the cake, in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with electric hand beaters, cream together butter and sugar until light and fluffy, about 4 minutes.
- Add egg and yolk and beat on medium speed for 1 minute. Add vanilla and beat to combine. Stop the mixer and scrape down the sides of the bowl to ensure that everything is evenly combined.
- In a medium bowl whisk together flour baking powder, baking soda, and salt. Add half of the dry ingredients into the butter mixture on low speed until just combined. Slowly stream in the buttermilk on low speed. Add the remaining dry ingredients and beat until just combined.
- Add the blueberries and fold to evenly distribute.
- Spread half of the batter into the prepared pan. Top with the filling. Dollop the remains ingredients on top of the filling and spread as evenly as possible from edge to edge. Use a butter knife to gently swirl the filling into the batter.
- Sprinkle the topping evenly over the batter and bake for 45-55 minutes until a skewer inserted comes out clean or with a few moist crumbs. Remove from the oven and allow to rest for 15 minuets before slicing and enjoying. Cake will last, well wrapped. At room temperature for up to 5 days.
This recipe doubles well in a 9×13-inch pan.