feasting with friends

Old Fashioned Blueberry Coffee Cake

Isn’t it great when your weekend starts with a party? Mine has, and in the morning on top of it…lucky me! This is the first week I’m joining the Novice Gardener and gang for Fiesta Friday. Click on over there [Fiesta Friday] to view the offerings from all who joined the party this week. I can’t wait to see what the attendees will show up with today 🙂 Previous weeks have had a great smorgasbord of contributions. [recipes, photographs, art, stories, etc]

old fashioned blueberry coffee cake

Hmm…what to bring? I’ve gone back and worth over what dish to bring today, I settled on this Blueberry Coffee Cake because it’s perfect for a morning party. So join me as I attend my first “feast with {blogger} friends”. Sorry, I couldn’t help myself 😉

old fashioned blueberry coffee cake

I found this recipe via Bon Appetit magazine back in 2012, it can be found here. It hails from pastry chef Eric Wolitzky. I can’t help but find this coffee cake reminiscent of the desserts you could find in the diners of day gone by. I can almost see it in the spinning counter carousel of the day’s sweet offerings.

This cake is actually 3 delicious layers. A moist buttermilk cake, fresh and juicy blueberries and finally a brown sugar/pecan crumb topping…heavenly!

old fashioned blueberry coffee cake

Crumb Topping:
½ cup all-purpose flour
¼ cup + 2 tablespoons [packed] dark brown sugar
½ teaspoon kosher salt
¼ cup pecans, toasted, chopped
3 Tablespoons chilled unsalted butter, cut into ¼-inch cubes

old fashioned blueberry coffee cakeA note on toasted nuts: I find it easiest to “toast” nuts in a dry skillet over medium heat. Keep an eye on them as they can burn quickly. Allow to cool completely before adding to other ingredients…or your nicely ¼-inch cubed chilled butter will quickly become melted butter 😉 The goal is to obtain a nice crumbly mixture.

Nonstick cooking spray
1 ½ cups all-purpose flour
1 Tablespoon cornmeal
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup plus 3 Tablespoons sugar, divided use
6 Tablespoons [¾ stick] unsalted butter, room temperature
½ teaspoon pure vanilla extract
2 large eggs
1 cup buttermilk
1 Tablespoon ground cinnamon

Fruit Topping:
2 cups fresh [or frozen, thawed] blueberries
1 Tablespoon panko [Japanese breadcrumbs]


Make the crumb topping: Whisk flour, sugar, and salt in a medium bowl. Stir in cooled, toasted pecans. Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form [about pea size]. Set topping aside.

old fashioned blueberry coffee cake  old fashioned blueberry coffee cake  old fashioned blueberry coffee cake  old fashioned blueberry coffee cake

For the cake:
•Preheat oven to 350°F. Coat a 9×9 pan with cooking 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 ¾ cup sugar and butter in your mixing  bowl until light and fluffy, about 3 minutes.

•Beat in vanilla. Add eggs one at a time, beating to blend between additions [scraping down sides of bowl as needed], until mixture is pale and fluffy, about 3 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 Tablespoons 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 [butter, brown sugar, nuts] over blueberries.

old fashioned blueberry coffee cake old fashioned blueberry coffee cake old fashioned blueberry coffee cake old fashioned blueberry coffee cake old fashioned blueberry coffee cake

•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.

old fashioned blueberry coffee cake


  1. This is fate! Our online shopping delivery this week contained some mysterious un-ordered and not-on-the-receipt blueberries….it was a gift from the universe to me, along with your recipe! Going to make these this afternoon, keep an eye out to see if they turn out as good as yours did (if you don’t mind me sharing your recipe of course!).

  2. Hey there, this is my first time at a Fiesta Friday too and wow, your cake really caught my eye! It really reminds me of a cake my grandmother used to make. So delicious with great memories. I am going to bookmark your recipe for sure!

  3. LOL, I just ate a slice of blueberry coffee cake with my cup of coffee not even an hour ago. Though it was store-bought and didn’t even look half as delicious as yours does! Your recipe is going into my collection now! I love all your photos documenting your prepping and baking steps.

    • What a coincidence…That is so funny! And, thank you, I do try and include a “photo-tutorial” of sorts when I can remember to take the pictures. Give this recipe a try, I was very pleased with it!

  4. Pingback: Happy Valentine’s Day! (also Fiesta Friday #3) | The Novice Gardener

  5. May I please have a slice? Make that two, please! What a scrumptious offering you’ve brought us this morning, Nancy. I’m about to make my morning coffee, and your blueberry cake will be perfect to go with it. Why isn’t teleportation a reality already? 🙂

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