Cornmeal Berry Coffeecake

chefs-mate chefs-mate 0 Comments
Servings: 24 Difficulty: Advanced
Jump To Recipe Print Recipe
A rustic, crumb-topped coffee cake bursting with juicy blueberries and tender cornmeal crumb.
Cornmeal Berry Coffeecake recipe image

This Cornmeal Berry Coffeecake is the perfect blend of rustic texture and sweet fruitiness. The addition of stone-ground cornmeal gives the batter a delightful, slightly coarse crumb that pairs beautifully with the tartness of fresh blueberries. Topped with a generous layer of spiced brown sugar crumble, this dessert offers a satisfying crunch with every bite. It’s an ideal treat for weekend brunches, afternoon tea, or as a comforting end to a family dinner. Simple to assemble with pantry staples, this cake bakes up golden and aromatic, making it a crowd-pleaser for any occasion.

Cornmeal Berry Coffeecake recipe image
Print Recipe

Cornmeal Berry Coffeecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 406.9

Description

This Cornmeal Berry Coffeecake is the perfect blend of rustic texture and sweet fruitiness. The addition of stone-ground cornmeal gives the batter a delightful, slightly coarse crumb that pairs beautifully with the tartness of fresh blueberries. Topped with a generous layer of spiced brown sugar crumble, this dessert offers a satisfying crunch with every bite. It&# 226;ÂÂs an ideal treat for weekend brunches, afternoon tea, or as a comforting end to a family dinner. Simple to assemble with pantry staples, this cake bakes up golden and aromatic, making it a crowd-pleaser for any occasion.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Butter a 10x15-inch jelly roll pan or similar baking sheet.
  2. In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 1 1/2 cups sugar until light and fluffy.
  3. Beat in 3 whole eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Mix in 2 teaspoons vanilla extract.
  5. In a small bowl, whisk together 3 egg yolks and 1/4 cup milk or buttermilk.
  6. In another bowl, sift together 2 cups unbleached all-purpose flour, 1 cup stone-ground yellow cornmeal, and 2 teaspoons baking powder.
  7. Alternately add the flour mixture and the yolk-milk mixture to the butter mixture, beginning and ending with the flour, mixing just until combined.
  8. Spread the batter evenly into the prepared pan.
  9. Gently press 1 quart rinsed and dried blueberries into the batter, distributing them evenly.
  10. For the crumb topping, mix 2 cups flour, 1/3 cup granulated sugar, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a bowl.
  11. Drizzle 12 tablespoons (1 1/2 sticks) melted unsalted butter over the dry ingredients.
  12. Use your fingers to rub the mixture together until it forms coarse, moist crumbs.
  13. Sprinkle the crumb topping evenly over the berry-covered batter.
  14. Bake for 45 to 60 minutes, or until the cake is firm to the touch and the topping is golden brown.
  15. Cool completely in the pan on a wire rack before cutting into squares.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 406.9kcal
% Daily Value *
Total Fat 46.0g71%
Saturated Fat 28.9g145%
Cholesterol 122.0mg41%
Sodium 1.1mg1%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blueberry, cornmeal, coffeecake, crumb topping, dessert, brunch, fruit cake, baking, vegetarian, comfort food, breakfast, snack, spiced, homemade, pastry, sweet
Recipe Card powered by WP Delicious