Blueberry Coffee Cake III

Blueberry Coffee Cake III

144 Reviews 19 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Donean
Recipe by  Donean

“A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch spingform pan

ADVERTISEMENT

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Share It

Reviews (144)

Rate This Recipe
BRENOLA
84

BRENOLA

Great recipe! I made three alternations. First, I added a little more milk as suggested by another reviewer so that the total amount was a little less than 3/4 c. It made it super easy to spread in the pan. Second, I substituted slivered almonds for the pecans. Third, I added 2 T almond extract to the batter...the house smelled wonderful as it cooked for about 50 minutes. Be sure to use fresh blueberries so you don't get the bleeding from frozen blueberries. Thankfully, they are in season now so 2 cups should cost about $2.50. Overally, a great recipe - one that I am sharing at a potluck tonight with friends.

Debra
66

Debra

This cake was so good, my husband loved it. I did add alittle more milk almost 3/4 cup. I added 1 tsp vanilla & 1/2 tsp almond extract. I cooked it on 350 for approx. 50 minutes, just keep checking it to make sure you do not overcook it. I used blueberries I had frozen as I pick lots each year. Do not unthaw the berries. I put on a papertowel to absorb the frost if there is some. I then mix them with 1-2 tbsp flour very gently. This really does make a difference when baking with frozen blueberries. I will make this cake from now on. Debra

Jan
36

Jan

truly the best coffee cake I've ever made. It recieved great raves from my bible study group. I used frozen berries making the batter stiff and spreading in the pan a bit challenging butit did not affect the end result. Spectacular!!

More Reviews

Similar Recipes

Blueberry Sour Cream Coffee Cake
(617)

Blueberry Sour Cream Coffee Cake

Blueberry Coffee Cake I
(443)

Blueberry Coffee Cake I

Melt In Your Mouth Blueberry Cake
(218)

Melt In Your Mouth Blueberry Cake

Blueberry Pound Cake
(208)

Blueberry Pound Cake

Blueberry Coffee Cake II
(83)

Blueberry Coffee Cake II

Sugar Free Blueberry Coffee Cake
(63)

Sugar Free Blueberry Coffee Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 43.8 g
  • 14%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Sour Cream Coffee Cake

>

next recipe:

Blueberry Coffee Cake II