Blueberry Pecan Crunch Cake
Topped with coarse Demerara sugar and chopped pecans, this might just be the crunchiest coffee cake you’ve ever made. It’s also one of the easiest, as it’s quickly whisked together in just one bowl. Soft, juicy blueberries dot the cinnamon-scented batter, making jammy pockets in the tender crumb. It will keep at room temperature for up to three days, though the topping does lose a little texture the longer it sits. But this cake is so good, its keeping qualities may be beside the point.
- Serves: 8 persons
- 1 ½cups/337 grams sour cream
- ¾cup/170 grams unsalted butter (1 1/2 stick), melted and cooled
- 4large eggs
- 1tablespoon vanilla extract
- 1teaspoon kosher salt
- 1 ¼cups/250 grams granulated sugar
- 1 ½teaspoons baking powder
- ½teaspoon baking soda
- 1teaspoon ground cinnamon
- 2 ½cups/312 grams all-purpose flour
- 1 ½cups/200 grams blueberries
- ⅔cup/85 grams chopped pecans (or walnuts or almonds)
- 2tablespoons Demerara sugar
Step 1Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
Step 2In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
Step 3Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.