Blueberry Pecan Coffee Cake
Video Stats
Recipe Overview
Overview
This Blueberry Pecan Coffee Cake is a delightful treat that combines the sweetness of blueberries with the rich, nutty flavor of pecans. The recipe starts with a simple yet flavorful cinnamon filling that adds depth to the cake. As you mix the ingredients, the anticipation builds, especially when you see the creamy batter come together with the addition of eggs and sour cream, which contribute to its moistness.
The crumble topping is a highlight, made with brown sugar, flour, and pecans, adding a satisfying crunch that contrasts beautifully with the soft cake. As the cake bakes, the aroma fills the kitchen, promising a delicious outcome. Once baked, the cake is golden and fluffy, ready to be enjoyed warm or at room temperature.
Serving this cake is a joy, whether at a brunch gathering or as a sweet ending to a meal. It pairs wonderfully with coffee or tea, making it a versatile choice for any occasion. The combination of flavors and textures makes this cake a favorite, and it’s sure to impress anyone who tries it. Don’t forget to share it with loved ones, as it’s perfect for creating memorable moments together.
Recipe Details
Steps & Tips
Combine 1 cup of light brown sugar and 1 cup of all-purpose flour with 2 and 1/2 teaspoons of ground cinnamon.
Mix the filling well and set it aside.
In a bowl, combine 1 cup of all-purpose flour, 1 cup of light brown sugar, 3/4 cup of chopped pecans, 1 and 1/2 tablespoons of ground cinnamon, and 7 tablespoons of melted salted butter.
Tip: It's always a good idea to have all your ingredients measured and set aside for smoother cooking.
Use your hands to mix the crumble topping until chunky crumbs form.
In a large bowl, add 1 and 1/4 cups of room temperature salted butter, 3/4 cup of light brown sugar, and 1 and 1/4 cups of granulated sugar.
Mix the butter and sugars with a mixer on medium until creamy.
Add 3 large eggs, 3/4 cup of sour cream, 1 teaspoon of kosher salt, 1 and 1/2 tablespoons of vanilla, and 3 and 1/4 teaspoons of baking powder.
Mix all ingredients well until fluffy.
Tip: Make sure to mix until the batter is nice and creamy for the best texture.
Alternate adding 1 and 1/2 cups of milk and 3 and 2/3 cups of all-purpose flour to the batter, mixing on low.
Spray a 9 by 13 baking dish with non-stick spray.
Pour half of the batter into the prepared baking dish and spread it evenly.
Spread all of the cinnamon filling over the first layer of batter.
Tip: Preheat your oven to 350° so it's ready when you need it.
Add the rest of the batter on top of the cinnamon filling.
Spread the crumble pecan topping and blueberries evenly on top.
Tip: Coat frozen blueberries with flour to prevent them from sticking together.
Place the dish in the preheated oven at 350° for 40 to 45 minutes.
Tip: If the toothpick comes out wet, wait another few minutes before checking again.
Check if the cake is done by poking it with a toothpick; it should come out dry.
Take the cake out of the oven after baking.
Cut into the cake and prepare for the taste test.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using room temperature butter helps create a creamy batter that incorporates air for a light texture.
- •Coating blueberries in flour prevents them from sinking to the bottom of the cake during baking.
- •Cinnamon not only adds flavor but also enhances the sweetness of the cake without extra sugar.
- •Pecans provide a nutty crunch that complements the soft texture of the coffee cake.
