Go Back
+ servings
close up of blueberry coffee cake in white baking dish
Print Recipe
5 from 11 votes

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.
Prep Time15 mins
Cook Time40 mins
Course: Breakfast
Cuisine: American
Keyword: coffee cake recipe, blueberry pecan streusel coffee cake
Servings: 12
Calories: 355kcal


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter, cut into small cubes


  • 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 1/4 teaspoon salt. Set aside.
  • In a separate bowl with a whisk or a mixer, combine together the 1/2 cup butter, 3/4 cup granulated sugar, 1 egg, and 1/2 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 1/2 cup granulated sugar and 1/3 cup all-purpose flour together.
  • Cut in the cubed 1/4 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.


  • 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. 


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