Best Blueberry Pecan Coffee Cake Recipes

Yummy Pecan Blueberry Coffee Cake image

Provided by Gods_sugarcookie

Categories Breads

Time 1h

Yield 8 slices, 8 serving(s)

Number Of Ingredients 13

1/4 cup margarine
3/4 cup white sugar
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups frozen blueberries
1 egg
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons margarine

Steps:

Preheat oven to 375°F Spray an 8 or 9-inch round pan with cooking spray and shake a little bit of flour all around in the pan to lightly coat the inside of pan with the flour.
Sift together the 2 cups flour, baking powder, and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg.
Beat in the flour mixture alternately with the milk, mixing just until combined. Fold in blueberries. Pour batter into prepared pan.
In a small bowl combine all topping ingredients except margarine, then cut in margarine until crumbly. Sprinkle evenly over batter.
Bake in pre-heated oven for around 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly before serving.
Serve for a happy birthday breakfast or just when you're feeling decadent! :).

Nutrition Facts : Calories 451, Fat 16.4, SaturatedFat 2.8, Cholesterol 28.6, Sodium 375.4, Carbohydrate 73.1, Fiber 3, Sugar 43.7, Protein 5.8

Blueberry Pecan Coffee Cake Recipe - (4.7/5) image

Provided by PattiB

Number Of Ingredients 13

1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
3 Tbsp granulated sugar
1/2 tsp ground cinnamon
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 Tbsp butter, at room temperature
2 Tbsp unsweetened applesauce
1 tsp vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries or frozen and thawed blueberries

Steps:

Preheat oven to 350 degrees. Spray an 8-inch square cake pan with cooking spray. Whisk together all-purpose flour, whole wheat flour, baking soda and salt. In a small bowl, stir together the granulated sugar, ground cinnamon and pecans. In a large bowl, beat the brown sugar, butter and applesauce until fluffy. Add eggs, one at a time, beating until fully combined. Beat in vanilla and yogurt. Add the flour mixture, in two batches, to wet mixture stirring until jut combined. Spread half the batter into prepared pan. sprinkle half of the sugar-nut mixture over the batter and top with the blueberries. Spoon the rest of the batter into the pan, smoothing the top. sprinkle remaining nut mixture over the cake. Bake 30-35 minutes or until a wooden toothpick inserted comes out clean. Cool slightly then unmold onto a wire rack to cool completely before slicing.