Pecan Blueberry Coffee Cake
A delightful blend of juicy blueberries and crunchy pecans, baked into a moist, fluffy coffee cake.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh blueberries
- 1/2 cup chopped pecans
For the Topping:
- 1/4 cup chopped pecans
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well.
- Gradually add dry ingredients, alternating with sour cream.
- Gently fold in blueberries and chopped pecans.
- Pour the batter into the pan and smooth the top.
- In a small bowl, mix topping ingredients and sprinkle over the cake.
- Bake for 40 minutes, or until a toothpick inserted comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Calcium: 4%
- Iron: 4%
- Vitamin C: 6%
- Vitamin E: 2%
Additional Notes
- Add a drizzle of lemon glaze for extra zing.
- This cake is perfect for breakfast or as a light dessert.
- Can be made a day ahead – the flavors develop even more!