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!
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 and to PRINT, SEE RECIPE CARD AT THE END OF POST.
WHAT ARE THE INGREDIENTS TO MAKE THIS 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
HOW DO YOU MAKE THIS BLUEBERRY PECAN COFFEE CAKE?
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 of 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 breakfast cake with coffee or your favorite tea.
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!
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
BLUEBERRY PECAN COFFEE CAKE
Ingredients
For the topping
- ⅓ 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
- 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)
Instructions
- 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 of 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 breakfast cake with coffee or your favorite tea.
Nutrition
Last updated on April 10th, 2024 at 09:42 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
Looks delicious. Can frozen blueberries be used, and if so, how much?
It would be the same as the fresh one. Please see the recipe above for that. Thanks!
That blueberry looks delicious – great photo!
Yummy! I'm thinking this is breakfast this weekend. Our blueberries are ripe 🙂
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!
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! 🙂
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..!!!
Author
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.
Made this this morning–used the frozen blueberries–put the filling on top!
Absolutely delish!
Will make often…
Author
I am so happy you enjoyed this cake!! Need to make this soon! Thank you!!
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,
Author
You totally made my birthday!!! This is absolutely yummy and so glad you enjoyed this. Thanks!
This recipe is a keeper! Made it yesterday and it’s almost gone. Thanks so much for sharing!
Author
So glad to know that! Thanks for letting us know.
All your recipes look good! Just got the ingredients today to make this blueberry pecan cake! Thank you!
Author
I hope you enjoy this Carla! Thanks!
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!
Love coffee cakes and the blueberry pecan combination sounds amazing. Will be making it for brunch soon.
Blueberry, pecan and coffee are all my favourite things, so this cake is RIGHT up my street!!
As another former Michigan girl, I’m with you on Michigan blueberries! I would snatch them up in a minute!
This coffee cake looks and sounds divine and will not last in my house.
What size baking dish does this recipe call for?
Author
9 x 13. The recipe mentions that in case it was missed. Hope you enjoy this. Thanks!
Such a good and EASY recipe. I substituted Lemon Extract for the vanilla. Love lemon and blueberry flavor combined.
Author
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!
What do you mean by filling? I see topping and cake??
Author
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.
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!!!❤️
Author
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.
This is the best coffee cake I have ever made! Easy to make and absolutely moist and delicious! Thanks for this recipe!
Author
So glad to know this. Thank you for kindly letting us know! Much appreciated.
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.
Author
This is for a 9×13 pan so I would suggest using the recommended baking dish.
I love this!! How should it be stored?
Author
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).
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.
Could I use rhubarb instead of blueberries?
Author
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.
Are the pecans salted or unsalted?
Author
Either works, the cake is sweet enough it won’t matter so choose what you like. Enjoy!
I can’t wait to try this recipe. I had an aunt and uncle who owned a blueberry farm near Holland MI! Every summer they shipped us the largest sweetest blueberries to North Dakota!
It’s in the oven now. House smells beautiful! I know we will enjoy this I always bake things for my coworkers this recipe was sent to me in my messenger ! I will save this one ! I love anything baked blueberry !
Author
Hope you all enjoy! Thanks for stopping by and trying this.
Just made this! Great recipe! My baking time was 30 mins! Have a new stove! No sinking blueberries! Hubby loves it too
Author
Yay! So glad you enjoyed this and thanks for letting me know.
This is the best blueberry coffee cake I have ever had! So easy to make and absolutely delicious, so moist and flavourful! Thanks for an excellent recipe!
Author
So glad to know you enjoyed this! Truly the best. Thanks for stopping by.
This recipe result is exactly as it is described. It was delicious and the added pecans gave it a richer taste with nice texture. I liked the picture of the batter being loaded into the pan for baking because I thought I did not have enough batter and worried it would burn edges. The batter spread when it got warm and rose evenly in pan. I have a convection oven, so I turned down the temperature to 345 degrees F and it baked perfectly at 35 minutes. I used the food processor to chop the pecans, and then to make the streusel topping. I was thinking of making it with fresh cranberries next, maybe switch to walnuts.
Author
So glad you enjoyed my favorite cake! Thank you for letting us know!
Delish! Everyone loved this. Perfect coffee cake. I also added juice of 1 lemon and zest of 1 lemon. So yummy.
Author
Yay! So glad you enjoyed this! Thanks for letting us know.