The slight crunch of cornmeal paired with juicy blueberries makes this coffee cake an irresistible breakfast classic. The cinnamon crumb topping takes it to the next level.
🍳 Malzemeler
- For the cake:
- 1½ cups all-purpose flour
- ½ cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1½ cups fresh blueberries
- For the crumb topping:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons cold butter, cut into small pieces
📄 Yapılış
-
1
Preheat oven to 350°F. Grease a 9x9-inch baking pan.
-
2
For the crumb topping, mix flour, brown sugar, and cinnamon; cut in cold butter with fingers until crumbly. Refrigerate.
-
3
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time; stir in vanilla.
-
4
In a separate bowl, whisk flour, cornmeal, baking powder, and salt. Alternate adding to batter with milk.
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5
Toss blueberries lightly in flour and fold gently into batter.
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6
Pour batter into pan and sprinkle crumb topping evenly over the top.
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7
Bake 35-40 minutes until a toothpick inserted in center comes out clean. Cool before serving.