Blueberry Cornbread Coffee Cake


For the Coffee Cake

2 tablespoons unsalted butter, at room temperature

1½ cups fresh or frozen blueberries

1 cup all-purpose flour, divided

1¼ cups fine cornmeal

¾ teaspoon fine sea salt

2½ teaspoons baking powder

⅓ cup coconut oil

¾ cup coconut sugar

1 egg

1 cup whole milk

For the Streusel

½ cup all-purpose flour

¼ cup light brown sugar

Pinch of fine sea salt

4 tablespoons cold unsalted butter, cut into ½-inch cubes

For the Batter

Preheat oven to 400, then grease a 9"oven-safe pan with butter.

In a bowl, toss blueberries with 2 tablespoons of flour.

In another bowl, whisk flour, cornmeal, salt and baking powder to combine.

In a bowl, whisk oil, sugar, egg and milk to combine, then add flour-cornmeal mixture and mix until incorporated.

Fold in blueberries, then pour batter into the prepared skillet.

For the Streusel

In a bowl, mix flour, sugar and salt to combine.

Add butter and use your hands to blend it in until the mixture forms large clumps.

Scatter the streusel over the batter.

Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs, 20 to 25 minutes.

Let cool 15 minutes before slicing and serving. Enjoy!
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