The recipes I create for clients don’t always appear on blog but this one was just far-and-away too good to not include. (The U.S. Highbush Blueberry Council sponsored the video posts on social media, but not this post, just FYI). Also just wanted to have a place where people could get this recipe and read it easily because I realize the instructions being broken up between an small Instagram caption and comments isn’t ideal.
This coffee cake has no coffee in it, but it does have blueberries — scattered on top and running like a river through the middle. The blueberry filling is cooked down with some lemon juice and bulked up with some of the crumble topping so that it’s not just wet, wet fruit that seeps in and won’t give you that clean ripple. Cornmeal gives a little color, a little flavor, and a little bite and, honestly, I’m dying to make any future coffee cake like this because I’m not going back to 100% all-purpose!
When my friends try the stuff I make, I always tell them when I want feedback and when I don’t. Most give me the negative feedback either way! So at least I know they’re honest. My roommate actually told me this cake was “gaggy” which if you don’t speak gay Gen-Z means it’s really good. (Gag-worthy ≠ makes you actually gag.)
Did you make this blueberry cornmeal coffee cake? I want to see! Tag me @easygayoven on Instagram and TikTok.
Blueberry Cornmeal Coffee Cake
Ingredients
Blueberry cinnamon filling
- 1 pint blueberries plus about 1/2 cup more for topping
- 1/4 teaspoon fine kosher salt
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
Cake
- 1 ½ cups all purpose flour 195 grams
- 1/2 cup plus two tablespoons cornmeal 98 grams
- 3/4 teaspoon fine kosher salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 12 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar 220 grams
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream at room temperature (113.5 grams)
- 2 tablespoons whole milk or plant-based milk alternative
Topping
- 4 tablespoons unsalted butter gently melted (57 grams)
- 2 teaspoons ground cinnamon
- 1/2 cup brown sugar lightly packed (106 grams)
- 3/4 cup plus two tablespoons all-purpose flour 114 grams
Instructions
- Preheat oven to 350°F. Grease a 9-inch square tin and line with parchment paper.
- Cook the blueberries, salt, granulated sugar and lemon juice in a small saucepan over medium heat, breaking up the berries as much as possible, until thick and reduced to about 3/4-1 cup. Remove from heat and allow to cool.
- For the cake: In a small mixing bowl, whisk together the flour, cornmeal, baking soda, baking powder and cinnamon. Set aside.
- In a large mixing bowl using a hand mixer, or in a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy and pale in color. Add the eggs in one at a time on medium low speed, allowing each to fully mix in before adding the next. Mix in the vanilla with the last egg just until smooth.
- Alternating additions, mix in half the dry ingredients on low speed, then half the sour cream and milk. Repeat until all ingredients are combined and beat just until smooth.
- Make the crumble topping, stir together the melted butter, brown sugar, cinnamon and salt in a small mixing bowl. In a small bowl, mix 1/2 cup of the crumble topping with the blueberry mixture, trying to smooth out any lumps.
- Spread out half the batter into the bottom of the tin, then spread the filling evenly over top. Dot the filling with scoops of the remaining batter (I find a cookie scoop works well for this but you can also just use a spoon.) Spread out the batter evenly, connecting the dots, with a small offset spatula.
- Sprinkle the batter with the remaining crumble topping and about a half cup more blueberries.
- Bake for 32 minutes on the middle rack or until a wooden skewer comes out of the center with just a few crumbs.
- Allow to cool completely on a wire rack before serving.
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