Whisk flour, sugar, and salt in a medium bowl. Stir in nuts. Add
butter; using your fingertips, work butter into dry ingredients until
large, moist crumbs begin to form. Set topping aside. DO AHEAD-
Can be made 5 days ahead. Cover and chill.
Preheat oven to 350°. Coat pan with nonstick 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 3/4 cup sugar and
butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in
vanilla. Add eggs one at a time, beating to blend between
additions and occasionally scraping down sides of bowl, until
mixture is pale and fluffy, 3–4 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 Tbsp. 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 over blueberries.
Bake cake until top is golden brown and a tester inserted into the
center comes out clean, 55–65 minutes. Let cool completely in
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