Ingredients
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup plus 2 tablespoons (packed) dark brown sugar
- 1/2 teaspoon kosher salt
- 1/4 cup pecans, toasted, chopped
- 3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
Cake
- Nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup plus 3 tablespoons sugar, divided
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon ground cinnamon
- 2 cups fresh (or frozen, thawed) blueberries (about 10 ounces)
- 1 tablespoon panko (Japanese breadcrumbs)
Description
This Classic Cake Has Three Textural Layers With The Batter, The Fruit, And A Crumb Topping.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter