Remember those little Drakes coffee cakes from back in the day? I remember thinking they were so delicious. Boy, was I wrong! This cake is on another level you can’t even compare the two. Wild blueberry studded coffeecake complete with a pecan crumble is the perfect compliment to a nice hot cup of joe. Bake some up for your next weekend brunch.
2 cups all purpose flour
2 tsp baking powder
1/2 tsp sea salt
3/4 cup sugar
4 Tbsp butter
1 tsp vanilla extract
1/2 cup milk
2 cups frozen wild blueberries (fresh if available)
1/3 cup sugar
1/2 cup all purpose flour
1 tsp ground cinnamon
1/8 teaspoon sea salt
1/2 chopped pecans
4 Tbsp cold butter, chopped into small cubes
Preheat the oven to 375°F. Lightly grease an 8″ or 9″square cake pan. I like to line it with parchment for easy clean up.
Make crumble: Mix sugar, flour, cinnamon, salt, and pecans in a bowl. Add butter cubes. With a fork mash until it reaches a crumbly state then set aside.
Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, beat together the sugar, butter, egg, and vanilla. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend. Pour the batter into the prepared pan. Sprinkle the crumble over the batter. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Slice and serve.