Yummy Pecan Blueberry Coffee Cake
Delight your taste buds with this Yummy Pecan Blueberry Coffee Cake, a moist and tender treat that combines the sweetness of plump, juicy blueberries with the nutty crunch of pecans. Topped with a buttery cinnamon-sugar crumble, this coffee cake has the perfect balance of flavors and textures. The buttermilk in the batter ensures a soft and fluffy crumb, while the crumble topping adds an irresistible combination of crispiness and spice. Simple to make with less than an hour of prep and bake time, this cake is ideal for breakfast, brunch, or as a delightful dessert to pair with your favorite cup of coffee. Perfectly portioned to serve eight, it’s an easy crowd-pleaser that will become a go-to recipe whenever cravings strike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Buttermilk
- 1 cup Fresh blueberries
- 0.5 cup Pecans, chopped
- 0.5 cup Light brown sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons Unsalted butter (for topping)
- 0.25 cup All-purpose flour (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In another large bowl, cream together the 0.5 cup of unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the fresh blueberries and chopped pecans, being careful not to crush the blueberries.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
In a small bowl, prepare the topping by mixing the light brown sugar, ground cinnamon, 2 tablespoons of unsalted butter, and 0.25 cup of all-purpose flour until it forms a crumbly mixture.
Sprinkle the crumble topping evenly over the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 552.5 g | 201% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 327.5 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 460 mg | 35% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
