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 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. 🙂
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For the Cake batter
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 (optional)
For the topping
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 9×13 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 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 with coffee or your favorite tea.