Blueberry Pecan Streusel Coffee Cake
Blueberry Pecan Streusel Coffee Cake is a coffee cake and the perfect treat. It is so easy to make and delicious, especially if you love blueberries and pecans. The best excuse to have cake for breakfast.
Servings: 12
Calories: 355kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ½ cup milk
- 1 cup fresh or frozen blueberries
- 1 cup chopped pecans
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup cold butter, cut into small cubes
Instructions
- Lightly spray a square 8x8-inch baking dish with cooking spray and preheat the oven to 375 degrees F.
- In a medium bowl, combine the 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Set aside.
- In a separate bowl with a whisk or a mixer, combine together the ½ cup butter, ¾ cup granulated sugar, 1 egg, and ½ cup milk until smooth. Slowly add in the flour mixture a little at a time until combined. The batter will be thick.
- If using a mixer, turn it off and carefully fold in the blueberries and chopped pecans by hand with a spatula or wooden spoon. Spread evenly in the prepared baking dish. Set aside.
- For the streusel topping, in a small bowl combine ½ cup granulated sugar and ⅓ cup all-purpose flour together.
- Cut in the cubed ¼ cup cold butter until it resembles a clumpy coarse meal. Evenly spread over the cake mixture in the baking dish.
- Place into the oven and bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean with little to no crumbs. Carefully remove the pan from the oven and allow it to cool completely on a wire rack before cutting to serve.
- May leave the cake in the baking dish or cut to store in an airtight container. Store the coffee cake at room temperature up to 3 days.
Notes
- May substitute fresh blueberries for frozen in this recipe in the same unit of measurement.
- Be sure not to over mix this cake mixture, it will be lumpy and thick before adding the blueberries and pecans.
- Once the cake is ready, carefully remove as you do not want to over bake. This will result in a dry cake.
Nutrition
Calories: 355kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 162mg | Potassium: 160mg | Fiber: 2g | Sugar: 23g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg