Blueberry Pecan Coffee Cake


With juicy blueberries for extra sweetness and pecans for added crunch and flavor this 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 myelf 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. Hope you get to try it and enjoy it as much as he did or we did. 🙂

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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2 cups all purpose Flour
1 cup sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 cups fresh blueberries (rolled into the 2 Tablespoons flour)
2 large Eggs
1 cup / 8 oz sour cream (you may sub plain or Greek (plain) yogurt)
1/2 cup unsalted Butter, melted
1 teaspoon Vanilla extract
1/4 cup chopped Pecans (for topping)
Cinnamon Sugar*

*I use a prepared Cinnamon Sugar grinder for this but you can easily just combine some ground cinnamon and sugar to make this.

For the filling (or use fully as topping instead)

1/2 cup all purpose Flour
1/4 cup brown Sugar
1 teaspoon ground Cinnamon
1/3 cup cold Butter
1/2 cup chopped Pecans


Preheat oven to 350 F. Lightly grease a 9×11.5 baking dish.

Make the filling by cutting the cold butter into the flour, cinnamon and sugar until crumbly. Stir in the nuts. Set aside. You can use this as as topping (instead of filling), too. I have done both as the photos show.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Roll the blueberries in 2 tablespoons flour 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.

Mix the wet ingredients with the dry. It will be a thick batter. Gently fold in the blueberries.

Spoon half of the batter onto the prepared baking dish. Distribute the filling all over the batter.
Spread the remaining batter on top and sprinkle the top liberally with cinnamon sugar and the chopped pecans. Gently press the pecan pieces on top.

Bake in the preheated oven for about 45-55 minutes or until a tester inserted in the middle comes out clean. Oven heat and temperatures vary so adjust accordingly.

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

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




  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. Since you would be serving it presumably on the 9×11.5 baking dish (not 9x 13 as that's too big for the cake) 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! 🙂

  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!

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