Blueberry Pecan Coffeecake

This was so delightful to wake up to in the morning. The cake was nice and moist, and the crumble topping was my favorite part…and it’s a good thing there was a lot of it!

Blueberry Pecan Coffeecake

For the Cake:

2/3 C cake flour
1/2 C sugar
1/4 t baking soda
1/4 t baking powder
1/4 t salt
6 T butter, softened
1/4 C buttermilk
1 T sour cream
1 large egg
1 egg yolk
1 t vanilla

1 C blueberries

Directions:

Preheat the oven to 325°F.

Spray a 9-inch cake pan with non-stick cooking spray and set aside.

Whisk together all of the dry ingredients in a small bowl then set aside.

Using a mixer, cream together the butter and buttermilk. Add in the sour cream, eggs, and vanilla. Mix until well incorporated.

Add in the dry ingredients and mix until well combined.

Pour the mixture into the prepared pan, then layer with a generous cup of blueberries.

For the Crumb Topping:

1 C flour
2 T cornstarch
1/2 C sugar
1 T brown sugar
1/8 t salt
1/2 C butter, at room temp
1/3 C pecans, chopped

Directions:

In a medium-sized bowl add all of the ingredients for the crumb topping. Then mix with a fork until you get a pebbly texture, kind of like crumbly cookie dough.

Sprinkle the topping over the blueberry layer.

Bake the mixture for 40-45 minutes, or until a toothpick comes out clean. Let the cake cool for 10 minutes before serving.

Source: Adapted from Noshings