Make Ahead
Brooke Dojny's Blueberry Snack Cake with Toasted Pecan Topping
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37 Reviews
Christine's C.
September 13, 2021
I love Brooke's recipes. Her New England Cookbook is one of my most used cookbooks of all time. This recipe is really delicious!
WillowBrookCooks
September 4, 2021
Very nice cake. Couldn't really be easier. The corn meal and the lemon zest distinguish it. I made it with very plump blueberries so I didn't use the full amount and think it would be delicious with other fruit too. Definitely a keeper recipe for use throughout the year.
Supgirl
September 13, 2020
I used the scale weights from the book. I doubled the recipe for a 9×13 pan. My coworkers loved it. Both pans were eayen quickly. Rave reviews. This one is a keeper.
caroberts77
September 25, 2019
Made this for a co-worker's birthday the other day. Recipe was really easy, loved the cornmeal. I used the Genius Recipes book version of the recipe, which had the weights listed alongside the cup measurements. It called for 300 grams of blueberries, I stopped at 200 because it started to seem like an overwhelming amount of berries. Like, not enough other ingredients to bind everything together. I also used turbinado sugar for the topping, really nice crunch. I baked it in an 8" round cake tin and used parchment strips to get it out later. Baked it about 10 minutes longer than stated above, but it really could have used at least another 5-10 on top of that. The very center of the cake was not all the way done. Not dangerously underdone, but texturally, it needed some more time. Will definitely make this again.
Änneken
August 10, 2018
OMG...my favorite nuts and berries in one luscious easy cake. Awesome recipe! I brought the cake to work and co-workers came running into my office when I told them what I had made. Huge success!
cindy
September 7, 2015
This Will be my go-to for blueberry coffee cake. LOVED it! Dusted the blueberries with flour. Will try with other fruits next time.
Kerry G.
July 20, 2015
This one is a keeper. I added finely chopped dried apricots, 1/4 cup brown 3/4 white in batter, and used demerara sugar on top. also increased zest to 1 tsp. I think it would be lovely with chopped crystallized ginger.
Theresa
May 16, 2015
Very nice...baked this substituting some frozen local apples I still had in the freezer from last fall instead of the blueberries. No other changes.My husband and I had a piece still warm from the oven. Delicious, with nice crumb and just enough sweetness. Will make this again with other seasonal fruit and berries. Oh...and we are at 7,300 ft. , no issues with sinking cake with this recipe.
Bluejade
August 22, 2014
I like this cake a lot and have made it several times. Dusting the blueberries with flour before putting into the batter helps a lot. My husband is not so crazy about the cornmeal so I am going to sift it beforehand. But I like the crunchiness. It tastes better with the pecans on top but it can be made without. Maybe granola put into a blender would be good as a topping too.
Laura
July 19, 2014
This was delicious -- light, with a crisp topping and great blueberry flavor. And it was so easy and quick to make! All of my blueberries sunk to the bottom, which I'm not sure I mind, but next time I might try dusting them with flour and making sure they are towards the top when I put the batter in the pan. I will definitely make this again!
LG
July 14, 2014
This cake was awesome and very simple to make I split the sugar half brown and half white. I plan to make it again with blueberries and peaches.
Dianecpa
September 8, 2013
I just made this for the third time and I used Italian plums! Quartered and pressed into the top, then sprinkled with pecans and sugar.....delicious!
Bluejade
July 25, 2013
A great recipe for fresh or frozen blueberries. Dusting the berries with flour is a good Idea, as suggested in comments. I like the lemon aspect of the cake more than the cornmeal.
Barb W.
July 10, 2013
This came out so yummy- I can not believe how wonderful- I subbed in black walnuts on the top. It was worth heating up my kitchen for ...and in todays temperature that is saying alot!!!
Lisa21012
June 5, 2013
Any ideas about how this could be veganized?
Jacquie C.
July 28, 2013
I'd try 1/2 cup unsweetened applesauce (in place of the eggs), 1/3 cup solid coconut oil (in place of the butter) and almond milk (in place of the dairy milk). I haven't tried it so I can't guarantee anything, but that would be my first attempt!
bluejeangourmet
May 28, 2013
we are just getting the first of lovely Texas blueberries and my fridge is full of them--can't wait to make this!
Fran M.
April 21, 2013
I made this in Sept using frozen wild blueberries, it came out great. My girlfriend's 3 sons gave it a 3 thumbs up. Her husband also enjoyed it. I loved it.Thank you for sharing.
debraroon
October 5, 2012
Can you use dried blueberries if you soak them first?
Kristen M.
December 6, 2012
Sorry we missed this question! Yes, you could, although it would have a different, more raisin-like flavor than the brightness of fresh or frozen -- might be nice for winter.
marydolly
August 31, 2012
I made this cake for my office this morning. It was a hit and super easy to make. I used turbinado sugar on the top which gave it a extra sweet crispy crunch. This one is a keeper!
Margaret M.
August 12, 2012
This cake is so easy and delicious -- like the best-ever blueberry muffin, but made in a pan. Recommend using demerara sugar on top of the cake for added texture.
gingerroot
August 12, 2012
This is a wonderful cake. I made it a week in advance, wrapped it tightly in plastic wrap and foil, and then unwrapped and defrosted the morning I served it. No one could believe it had been frozen - it was moist and the crumb soft. I am hosting a tea for 60 a week from today and plan on making a few of these for the event. Thanks for a great recipe!
The C.
August 10, 2012
This looks fabulous. I am making it now for dinner tonight. Any suggestion for an accompaniment? Does it need a touch of whipped cream or creme fraiche? Or is it fine on its own? Thx!
LeeLeeBee
August 9, 2012
This recipe was a hit with my family - great texture and just sweet enough. I used cranberries instead of blueberries (did not increase the sugar) and polenta instead of cornmeal.
conniejac
August 5, 2012
Made this yesterday to be the dessert to a delicious summer dinner (lamb burgers, tzatziki, corn salad) and it was out of this world! Subtlety sweet with a great texture from the cornmeal. I did substitute silvered almonds for the pecans/walnuts as that was what i had in the freezer. I think I'd prefer this with almonds vs. pecans, i'd be concerned pecans/walnuts would overpower the soft blueberries! Nonetheless, delicious--thank you!!
Cooking H.
July 27, 2012
I just made this recipe for card night - it was absolutely stunning! Delicious, light and easy! It will be a "go to" recipe in my kitchen! Thanks!
jpoertner
July 27, 2012
I just made this and has a great taste. However, all of the blueberries went to the bottom of the pan and that made it difficult to serve. Is there a way to avoid that?
OldGrayMare
July 30, 2012
If you toss the blueberries in a teensy bit of flour they won't sink to the bottom. I do that will all fruit recipes....also works with chocolate chips/chunks, etc.
jpoertner
August 31, 2012
Thanks - I do that with frozen blueberries but have never done it with fresh. I will try.
Matilda L.
July 26, 2012
Amazing! I have to admit I didn't use pecans (for allergy reasons) but the cake was wonderful anyway.
Pat E.
July 23, 2012
Very nice! I was leary about the cornmeal but it was a great touch. I used raw sugar on top and it was excellent! Thanks...this is a keeper and one I will try with numerous variations.
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