blueberry pecan cake

With juicy blueberries for extra sweetness and pecans for added crunch and flavor, this Blueberry Pecan Coffee Cake is our ultimate breakfast and coffee cake!

BLUEBERRY PECAN COFFEE CAKE

butter

all-purpose flour

brown sugar

cinnamon

pecans

sugar

tsp baking powder

salt

blueberries,

eggs

unsalted butter, (melted)

tsp vanilla extract

pecans, ((optional))

Preheat oven to 350 F. Lightly grease a 9×13 baking dish. Make the pecan topping by cutting the cold butter into the flour, cinnamon, and sugar until crumbly. Stir in the pecan nuts. Set aside. 

In a large bowl, whisk together the flour, sugar, baking powder, and salt.Roll the blueberries in 2 tablespoons of flour (from the flour mix above) until coated.

In another bowl, beat the eggs with the sour cream just until combined. Pour in the melted butter and the vanilla and mix.Slowly whisk in the flour mixture with the egg mixture. It will be a thick batter. Gently fold in the blueberries and chopped pecans (if using).

Spoon the batter onto the prepared baking dish and spread evenly. Distribute the pecan topping all over the batter. Bake in the preheated oven for about 35-40 minutes or until a tester inserted in the middle comes out clean. Oven heating and temperatures vary so adjust accordingly. Mine was perfect at 35 minutes.

Cool completely before slicing. Serve on its own or with some sweetened whipped cream or plain pouring cream, if desired. Perfect breakfast cake with coffee or your favorite tea.

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The most viewed blueberry pecan cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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BLUEBERRY PECAN COFFEE CAKE

The most viewed blueberry pecan cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine