Delicious blueberry coffee cake features fresh blueberries, vanilla bean paste, fresh lemon zest, and fresh lemon juice. Cake topped with a brown sugar, cinnamon, pecan crumble.
Why You Should Make This Cake
- blueberry + lemon is a classic pairing.
- pecan crumble features brown sugar, ground nutmeg, and ground cinnamon.
- stunning cake makes perfect brunch or dessert offering.
- small 8 x 8-inch cake pan delivers 16 good sized pieces.
- stores well for days in an airtight container.
How To Make This Blueberry Coffee Cake
I start by making the streusel. Roughly chopped pecans are tossed with light brown sugar, ground cinnamon, ground nutmeg, all-purpose flour, unsalted butter, and vanilla bean paste. The streusel is chilled until ready to use.
The oven is preheated to 350 degrees F., and an 8 x 8-inch baking pan is buttered and lined with parchment paper on the bottom and two opposite sides.
All-purpose flour, baking soda, baking powder, and kosher salt are added to a small mixing bowl, whisked to combine and set aside momentarily. Whole milk, sour cream, fresh lemon juice, fresh lemon zest, and vanilla bean paste are added to a small mixing bowl, whisked to combine, and set aside momentarily.
Unsalted butter is beaten on medium speed for 3 minutes in a stand mixer or with a hand mixer. Granulated sugar and brown sugar are added to the butter and beaten on medium for a few more minutes. Two eggs are added one at a time and beaten long enough to incorporate.
The reserved milk mixture is added to the stand mixer and beaten on low long enough to incorporate.
The bowl is removed from the stand mixer and the reserved flour mixture is folded in two batches.
Half the cake batter is transferred to the prepared baking pan. Half the reserved crumble is sprinkled evenly on top of the cake batter. Half the fresh blueberries are sprinkled over the crumble. The remaining cake better is dolloped over the blueberries and spread evenly with an offset spatula. The remaining crumble and blueberries are sprinkled over the top of the cake batter.
The blueberry coffee cake is baked for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
The cake is cooled in the pan on a wire rack. The cake can be cut in the pan, or removed using the parchment paper handles.
The cake can be stored in an airtight container in refrigerator for several days.
Other Brunch Dessert Ideas You Might Enjoy
Blueberry Coffee Cake
- 100 grams pecans (1 cup), roughly chopped
- 67 grams light brown sugar (1/3 cup)
- 2 grams ground cinnamon (3/4 teaspoon)
- 1 gram ground nutmeg (1/4 teaspoon)
- 64 grams all-purpose flour (1/2 cup)
- 56 grams unsalted butter (1/4 cup), melted
- 3 grams vanilla bean paste or vanilla extract (1/2 teaspoon)
- 224 grams all-purpose flour (1-3/4 cups)
- 3 grams baking soda (1/2 teaspoon)
- 4 grams baking powder (3/4 teaspoon)
- 1 gram kosher salt (1/4 teaspoon)
- 170 grams unsalted butter (3/4 cup OR 1-1/2 sticks), room temperature
- 100 grams granulated sugar (1/2 cup)
- 100 grams light brown sugar (1/2 cup)
- 100 grams egg (2 large), room temperature
- 60 grams whole milk (1/4 cup)
- 120 grams sour cream (1/2 cup)
- 5 grams fresh lemon juice (1 teaspoon)
- 2 grams fresh lemon zest (1 teaspoon)
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 170 grams fresh blueberries (1 cup)
- Add roughly chopped pecans, light brown sugar, ground cinnamon, ground nutmeg, all-purpose flour, melted butter and vanilla bean paste to small bowl. Stir to combine. Cover and refrigerate until ready to use.
- Preheat the oven to 350 degrees F. Line the bottom and two opposite sides of an 8-inch square baking pan with parchment paper, leaving enough parchment on the two opposite ends to create handles for lifting the dessert bars out of the pan.
- Add all-purpose flour, baking soda, baking powder, kosher salt to small mixing bowl. Whisk to combine. Set aside.
- Add whole milk, sour cream, fresh lemon juice, fresh lemon zest and vanilla bean paste to small bowl. Whisk to combine. Set aside.
- Add unsalted butter to stand mixer. Beat on medium for 3 minutes. Add granulated sugar and light brown sugar and beat on medium for 2 minutes.
- Add eggs one at a time. Beat on low after each addition until fully incorporated, about 15 seconds.
- Add the reserved milk mixture to the sugar mixture. Beat on low until fully incorporated.
- Remove the bowl from the stand mixer. Add half the flour mixture and fold in using a large spatula. Add the remaining flour mixture and fold in until no flour streaks are visible.
- Transfer half the coffee cake batter to the prepared baking pan and level with a small offset spatula.
- Sprinkle half the reserved crumble evenly over the cake batter. Top the pecan crumble with half the fresh blueberries.
- Dollop the remaining batter over the blueberries and spread evenly with small offset spatula.
- Sprinkle remaining pecan crumble evenly over cake batter. Top with remaining fresh blueberries.
- Bake 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool the blueberry coffee cake on a wire rack to room temperature. Remove the cake from the baking pan by tilting the pan slightly and using one side of the parchment paper as a handle to lift and slide the cake out.
- Cut cake into individual servings. Store cake in an airtight container in the refrigerator for several days.