Name: BLUEBERRY PECAN COFFEE CAKE
Prep time: 10 min
Cook time: 35 min
Ingredients: ⅓ cup cold butter; ½ cup all-purpose flour; ¼ cup brown sugar; 1 tsp ground cinnamon; ½ cup chopped pecans; 2 cups all-purpose flour; 1 cup sugar; 2 tsp baking powder; ½ tsp salt; 1½ 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))

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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!!!

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FOR FULL RECIPE & INSTRUCTIONS, please see the RECIPE CARD below.

NOTES ON INGREDIENTS FOR BLUEBERRY PECAN COFFEE CAKE

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 Blueberry Pecan Coffee Cake is our ultimate breakfast and coffee cake!

4.66 from 23 votes