Blueberry Pecan Coffee 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!



I got so excited the other day when I saw some Michigan Blueberries being sold at a nearby deli shop.

It was a little more expensive than when you buy it in Holland (my former Michigan hometown) but I was desperately missing these yummy berries, I thought I’d indulge. Oh, they were so juicy and sweet!



It’s a shame that we were not able to go blueberry picking before we left for Connecticut.

I heard that there are also some farms here where you can pick some berries but somebody told me it’s so much cheaper to buy them from Aldi’s instead of going through all the trouble of picking them yourself.

Thankfully, Michigan blueberries were also on sale at Aldi’s (and same price as the ones in MI) so I got myself what is the equivalent of at least 2 buckets – perhaps even 3 so now I have some blueberries to enjoy for fall and winter!



As for the Michigan blueberries I saw on the deli shop, they were certainly put to good….err….sweet use. They turned a perfectly moist and yummy Blueberry Pecan Coffee Cake.

I asked my hubby who was attending an elder’s meeting that day to bring the cake to the meeting so he can share the cake with them. I am happy to report that they totally enjoyed the cake.

One of them even approached me at church last Sunday and told me he really loved the cake and he could have eaten the entire dish himself! Ha! I take that as a compliment.



So I hope you get to try it and enjoy it as much as he did or we did. 🙂

I also brought this cake to a lady’s tea and again everyone loved it. I won’t tell you how many slices, I ate!!!


With juicy blueberries for extra sweetness and pecans for added crunch and flavor this is our ultimate breakfast and coffee cake. |


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For the Cake batter

  • All-purpose Flour
  • Sugar – I use white granulated sugar but feel free to use brown if that is preferred. The cake may turn deeper in color if brown sugar is used.
  • Baking Powder – ensure it is still fresh and not expired.
  • Salt
  • Fresh blueberries  – you may use frozen berries but do not thaw them. Simply use frozen. Rolling the berries in flour ensures they don’t all sink in the bottom of the pan.
  • Eggs – bring them to room temperature first.
  • Sour cream – adds a lot of moisture and flavor to the cake. You may sub the sour cream with plain Greek or regular yogurt
  • Unsalted Butter – easier to control the salt content when you use unsalted butter rather than the salted version.
  • Vanilla extract – purer tastes better in my opinion
  • Pecans – optional but a little extra crunch won’t hurt!

For the topping

  • All-purpose Flour
  • Brown Sugar
  • Ground Cinnamon
  • Cold Butter
  • Pecans


With juicy blueberries for extra sweetness and pecans for added crunch and flavor this is our ultimate breakfast and coffee 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!

4.66 from 23 votes


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!

Course Dessert, Desserts
Cuisine American
Keyword best blueberry pecan coffee cake, blueberry breakfast cake, blueberry pecan cake, blueberry sour cream cake, cinnamon blueberry pecan breakfast cake, how to make blueberry cake
Prep Time 10 minutes
Cook Time 35 minutes
Servings 12


For the topping

  • cup cold butter
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon
  • ½ cup chopped pecans

For the Cake Batter

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • cups fresh blueberries, rolled into 2 tablespoons flour
  • 2 large eggs
  • 1 cup [8 oz] sour cream, (you may sub with plain Greek or regular yogurt)
  • ½ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • ¼ cup chopped pecans, (optional)


  1. 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. 

  2. 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.

  3. 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).

  4. 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.

  5. 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.



  1. September 18, 2015 / 4:31 pm

    Dear Abigail, your blueberry cake looks and sounds delightful. This is such a timely dessert too..a little bit of summer and fall with each bite. xo, Catherine

  2. June 29, 2016 / 1:48 pm

    Looks delicious. Can frozen blueberries be used, and if so, how much?

    • June 30, 2016 / 1:22 pm

      It would be the same as the fresh one. Please see the recipe above for that. Thanks!

  3. July 14, 2016 / 6:23 pm

    Yummy! I'm thinking this is breakfast this weekend. Our blueberries are ripe 🙂

  4. August 18, 2016 / 5:10 pm

    You say to let it cool completely…is that because it slices prettier once cooled or does it affect the taste? I want to make this Sunday morning for my daughter's birthday. Do you think it'd be better to make it the night before or the morning of (which I could only do if I didn't have to let it cool for an hour)? Thanks!

    • August 19, 2016 / 6:11 pm

      It just slices easier when cooled down completely, Kayla. It doesn't matter much if it's completely cool though you may want to let it cool down a bit not only for easier slicing but so it's not too hot to eat! 🙂 Thanks for asking! 🙂

      • Debbie Tolbird
        February 20, 2023 / 2:44 pm

        In the recipe it says to use a 9X13 pan in your comment above you said use a 9X11 pan, which do you think needs to be used..!!!

        • abigail
          February 20, 2023 / 10:04 pm

          Just follow the recipe card. If you noticed the date – that was a very old comment and the recipe has been updated since then. Thank you for asking and hope you enjoy the cake.

  5. Marilyn Sturgeon
    June 30, 2018 / 11:51 am

    Made this this morning–used the frozen blueberries–put the filling on top!
    Absolutely delish!
    Will make often…

    • abigail
      June 30, 2018 / 11:53 am

      I am so happy you enjoyed this cake!! Need to make this soon! Thank you!!

  6. Andrea
    March 16, 2019 / 11:51 am

    Made this just a few hours ago. I put the filling on top and added just a glaze of powered sugar and water since my husband loves sweets. It is absolutely delicious. Thank you for sharing and the wonderful mouth watering photo,

    • abigail
      March 19, 2019 / 10:16 am

      You totally made my birthday!!! This is absolutely yummy and so glad you enjoyed this. Thanks!

  7. Janie
    November 24, 2020 / 12:37 pm

    This recipe is a keeper! Made it yesterday and it’s almost gone. Thanks so much for sharing!

    • abigail
      November 24, 2020 / 10:16 pm

      So glad to know that! Thanks for letting us know.

  8. Carla
    December 15, 2020 / 9:25 pm

    All your recipes look good! Just got the ingredients today to make this blueberry pecan cake! Thank you!

    • abigail
      December 16, 2020 / 1:07 pm

      I hope you enjoy this Carla! Thanks!

  9. Jenn
    March 6, 2021 / 11:19 am

    5 stars
    This is hands down my favorite coffee cake in the whole world. It is so moist and delish I have dreams about it. Make it. You’ll love it!

  10. Biana
    March 6, 2021 / 11:38 am

    5 stars
    Love coffee cakes and the blueberry pecan combination sounds amazing. Will be making it for brunch soon.

  11. Chris Collins
    March 6, 2021 / 11:53 am

    5 stars
    Blueberry, pecan and coffee are all my favourite things, so this cake is RIGHT up my street!!

  12. Mary
    March 6, 2021 / 1:07 pm

    5 stars
    As another former Michigan girl, I’m with you on Michigan blueberries! I would snatch them up in a minute!

  13. Andrea Metlika
    March 6, 2021 / 1:08 pm

    5 stars
    This coffee cake looks and sounds divine and will not last in my house.

  14. Sandy
    March 11, 2021 / 3:22 pm

    What size baking dish does this recipe call for?

    • abigail
      March 11, 2021 / 7:37 pm

      9 x 13. The recipe mentions that in case it was missed. Hope you enjoy this. Thanks!

  15. William H Stoneman
    May 17, 2021 / 9:56 am

    5 stars
    Such a good and EASY recipe. I substituted Lemon Extract for the vanilla. Love lemon and blueberry flavor combined.

    • abigail
      May 17, 2021 / 10:58 am

      Yay! So glad to know that. Thank you so much for stopping by. It is one of our favorite cakes for sure. I will try using lemon extract next time – that sounds fabulous. Thanks for the tip!

  16. Barbara Douglas
    June 1, 2021 / 4:11 pm

    What do you mean by filling? I see topping and cake??

    • abigail
      June 1, 2021 / 7:16 pm

      If you look at some of the photos (the collage one) they have some filling. I sometimes use half of the topping as filling when I feel like it but sometimes I simply use all as a topping. I’ve done both as photo shows.

  17. Dianne
    August 8, 2021 / 6:54 am

    5 stars
    This cake is excellent!
    Fresh blueberries from Michigan!
    Instead of sugar I use a combination of honey and maple syrup. Also, I use 1/2 sprouted WW flour and 1/2 almond flour. The taste and texture is the same!
    Thank you Abby!!!❤️

    • abigail
      August 9, 2021 / 9:25 pm

      Yay! So glad you enjoyed it Dianne! I love the substitutions you made. I have to try this next time. Thanks for kindly giving us a feedback.

  18. Tammy Bennett
    November 4, 2021 / 12:33 pm

    This is the best coffee cake I have ever made! Easy to make and absolutely moist and delicious! Thanks for this recipe!

    • abigail
      November 4, 2021 / 8:55 pm

      So glad to know this. Thank you for kindly letting us know! Much appreciated.

  19. Diane
    November 27, 2021 / 2:25 pm

    Can you make this in a 9×5 loaf pan or will it crumble when it’s cut? It looks very fluffy and may not hold together when sliced.

    • abigail
      December 3, 2021 / 8:44 am

      This is for a 9×13 pan so I would suggest using the recommended baking dish.

  20. Trisha
    December 23, 2021 / 2:41 pm

    I love this!! How should it be stored?

    • abigail
      December 24, 2021 / 10:24 pm

      I would just place any leftovers in an airtight container so they don’t dry up. You can refrigerate it, too but bring it to room temperature first before eating (at least that’s what I’d do).

  21. Diane
    February 5, 2022 / 1:36 pm

    5 stars
    WOW! WOW! WOW! On a scale of 1-10 This Blueberry pecan coffee cake is a 10. I have never given a 10 rating before for a cake recipe. Thank you so much for sharing.

  22. Jody
    August 28, 2022 / 3:30 am

    Could I use rhubarb instead of blueberries?

    • abigail
      August 29, 2022 / 2:47 pm

      I haven’t tried it but I can’t see why not. Just adjust the sweetness because rhubarb is sharper and tangier in taste. Thanks and enjoy.

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