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Blueberry Pecan Coffee Cake Photo

Blueberry Pecan Coffee Cake Recipe

Jocelyn Brubaker
This Blueberry Pecan Coffee Cake is sweet and nutty. It’s a great way to kick off Saturday morning brunch!
3 from 13 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 24 24 slices
Calories 279 kcal

Ingredients
  

  • 1 cup Butter softened
  • 2 cups Granulated Sugar
  • 2 Egg
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 cup Plain Greek Yogurt
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 2 cups Fresh Blueberries
  • 2/3 cup All-Purpose Flour
  • 1 cup Brown Sugar
  • 2 teaspoons Cinnamon
  • 1/2 cup Finely Chopped Pecans
  • 1/4 cup Butter melted
  • 1/2 cup Powdered Sugar
  • 2 teaspoons Milk

Instructions
 

  • Preheat the oven to 350°F. Spray a 9x13 pan with nonstick spray.
  • Beat the butter and sugar until creamy. Add the eggs, vanilla, and yogurt and beat again.
  • Stir together the flour, baking powder, and salt. Add to the butter mixture while slowly beating.
  • Stir in the blueberries gently. Spread half the mixture in the prepared pan.
  • Mix together the sugar swirl ingredients until it resembles sands. Sprinkle half of it on the batter in the pan.
  • Spoon the rest of the cake batter gently in the pan and spread out.
  • Sprinkle the remaining sugar topping over the top.
  • Bake for 45 – 50 minutes or until a toothpick inserted in the center comes out with just a few crumbs on it. Let cool.
  • Stir together the glaze ingredients and drizzle over the top.
  • Store in a tightly sealed container.

Nutrition

Calories: 279kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 6gSodium: 30mgFiber: 1gSugar: 29g
Keyword Baked, Baking, Breakfasts, Brunches, Cakes, Coffee Cake, Family Meals and Snacks, Snacks
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