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Blueberry Coffee Cake

Blueberry Coffee Cake

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.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast, Brunch, Dessert
Cuisine American

Ingredients
  

Pecan Crumble:

  • 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)

Coffee Cake:

  • 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)

Instructions
 

Pecan Crumble:

  • 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.

Coffee Cake:

  • 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.
Keyword blueberries, blueberry coffee cake, leman and blueberry, pecan crumble