Blueberry Pecan Crumb Coffee Cake
A moist, flavorful coffee cake bursting with blueberries and a crunchy pecan crumb topping, perfect for breakfast, brunch, or a delightful snack with coffee or tea.
Ingredients
Instructions
- Cream the butter, shortening, and sugar; beat until fluffy.
- Beat in the eggs.
- Combine the flour, baking powder, baking soda, and salt.
- Add sour cream alternately with the flour mixture to the butter mixture, mixing just until combined.
- Fold in the lemon rind and blueberries.
- Spread the batter in a buttered and floured 13 x 9 x 2-inch pan.
- Bake in a preheated oven at 350°F (175°C) for about 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the flour mixture. If you don't have sour cream, plain yogurt can be a great substitute. For a nutty crunch, try adding chopped walnuts along with the pecans. Ensure your butter is at room temperature for easier creaming, which helps achieve a light and fluffy cake.
Serving Suggestions
This blueberry pecan crumb coffee cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a hot cup of coffee or tea, making it a perfect choice for brunch or a cozy afternoon snack. Consider serving it along with some fresh fruit for a well-rounded treat.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm in an oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Pecan Crumb Coffee Cake contains roughly 668 calories, with 5g protein, 47g carbohydrates, and 52g fat. It is an excellent source of vitamin A (48% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 967mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just make sure to toss them with flour before adding to the batter to prevent them from sinking. There's no need to thaw them beforehand; you can add them directly from the freezer.
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure all other ingredients, especially the baking powder and baking soda, are also gluten-free. The texture may vary slightly, but it should still be delicious!
Can I add nuts to the topping?
Absolutely! Adding chopped pecans or walnuts to the topping would provide a great crunch. Mix them in with the blueberries or sprinkle them on top of the batter before baking. Just keep in mind that this will change the flavor and texture slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).