blueberry breakfast cake

With juicy blueberries for extra sweetness and pecans for added crunch and flavor, this Blueberry Pecan Coffee Cake is our ultimate breakfast and coffee cake!

BLUEBERRY PECAN COFFEE CAKE

butter

all-purpose flour

brown sugar

cinnamon

pecans

sugar

tsp baking powder

salt

blueberries,

eggs

unsalted butter, (melted)

tsp vanilla extract

pecans, ((optional))

Preheat oven to 350 F. Lightly grease a 9×13 baking dish. Make the pecan topping by cutting the cold butter into the flour, cinnamon, and sugar until crumbly. Stir in the pecan nuts. Set aside. 

In a large bowl, whisk together the flour, sugar, baking powder, and salt.Roll the blueberries in 2 tablespoons of flour (from the flour mix above) until coated.

In another bowl, beat the eggs with the sour cream just until combined. Pour in the melted butter and the vanilla and mix.Slowly whisk in the flour mixture with the egg mixture. It will be a thick batter. Gently fold in the blueberries and chopped pecans (if using).

Spoon the batter onto the prepared baking dish and spread evenly. Distribute the pecan topping all over the batter. Bake in the preheated oven for about 35-40 minutes or until a tester inserted in the middle comes out clean. Oven heating and temperatures vary so adjust accordingly. Mine was perfect at 35 minutes.

Cool completely before slicing. Serve on its own or with some sweetened whipped cream or plain pouring cream, if desired. Perfect breakfast cake with coffee or your favorite tea.

This almond cake is bursting with blueberries and has the perfect balance of flavors. Make this easy coffee cake recipe for any occasion!

Blueberry Almond Cake + VIdeo

eggs (room temperature)

salted butter (room temperature)

almond extract

vanilla extract

blueberries (or frozen and thawed)

almonds

Preheat oven to 350°F. Spray a 9x13 baking pan with cooking spray. Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, (or a large mixing bowl and an electric mixer), beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.

Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until just combined. Fold in blueberries.

Using a spatula, pour and smooth batter into prepared pan. Sprinkle almonds on top.

Bake for 40-45 minutes until a toothpick comes out clean.

Allow to cool completely before serving, or the cake will crack. If you can't wait, just know it will taste amazing!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631229246/s7k3dlvceqvvmc6wny0c.mp4

Blueberry Almond Cake

This is a delicious blueberry cake that is perfect for breakfast! It&#39;s got sweet blueberries and loads of vanilla and tangy lemon flavours exploding in every bite.

Blueberry Breakfast Cake

butter (softened)

white sugar

lemon

egg (room temperature)

egg yolk (room temperature)

vanilla

yogurt (or kefir

lemon juice

all-purpose flour (plus 1 tbsp for dusting)

blueberries

Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the two sides without parchment paper and then set aside.

In a medium sized bowl, add in flour, baking powder, and salt. Stir to combine and set aside.

In a large bowl, add softened butter, white sugar, and lemon zest. Beat on medium speed for 2-3 minutes until it's light and fluffy. Make sure to scrap the sides of the bowl.

Add in the egg, egg yolk, vanilla, yogurt, and lemon juice. Continue mixing on medium speed until smooth.

Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!

Gently toss the blueberries in 1-2 tbsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.

Spread the batter into the prepared pan evenly and sprinkle extra white sugar on top. This will give you a sweet crunchy top.

Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. Allow it to cool, slice, and enjoy!

This cake is best eaten day of or next day. Store it in the fridge for up to 5 days in an airtight container.

Top 3 blueberry breakfast cake recipes from across the web

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Top Tags

BLUEBERRY PECAN COFFEE CAKE

Blueberry Almond Cake + VIdeo

Blueberry Breakfast Cake

Top 3 blueberry breakfast cake recipes from across the web

The most viewed blueberry breakfast cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BLUEBERRY PECAN COFFEE CAKE

Blueberry Almond Cake + VIdeo

Blueberry Breakfast Cake

The most viewed blueberry breakfast cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine