Blueberry Coffee Cake with Pecan Streusel

Classic Blueberry Coffee Cake topped with a buttery pecan streusel and served warm, fresh out of the oven.

This post is sponsored by Danish Creamery. All opinions are my own.

Nothing better than a cozy, year round treat, like this Blueberry Coffee Cake with Pecan Streusel! A tender and buttery cake filled with bursting blueberries and a hint of lemon, and topped with a cinnamon brown sugar streusel.

This cake is as good as it gets! It’s perfect for that summer-fall transition, when we feel like baking something cozy and warm with the last batch of fresh summer berries.

Classic Blueberry Coffee Cake  topped with a buttery pecan streusel and served warm, fresh out of the oven.

Ingredients for Blueberry Coffee Cake with Pecan Streusel

The ingredients for this cake are simple, and high quality, resulting in the most delicious, bakery-style cake you’ve ever made! All you need is:

  • Danish Creamery European Style Butter
  • All purpose flour, we prefer unbleached
  • Sugar
  • Brown Sugar
  • Eggs
  • Greek yogurt
  • Blueberries
  • Lemon Zest
  • Pecans

To make this recipe, I teamed up with the only butter brand I use – Danish Creamery. Their recipe hasn’t changed since 1895 and it’s made with high-quality cream from California pasture-raised cows, and a touch of sea salt. Their European-style butter (85% butterfat!) makes it perfect for baked goods, such as this Blueberry Coffee Cake!

Classic Blueberry Coffee Cake  topped with a buttery pecan streusel and served warm, fresh out of the oven.

Why bake with European-style butter

European-style butter refers to cultured butter that has been churned to at least 82% butterfat, as opposed to an all-American butter which contains 80% fat and isn’t cultured. So, what does this mean for you? Well, although you can use them interchangeably, more fat means flakier crusts, fluffier biscuits and butterier cakes! If you aren’t using European-style butter you’re definitely missing out.

Tips for making a Blueberry Coffee Cake with Pecan Streusel

  • Start with high quality ingredients: such as Danish Creamery European Style Butter, organic blueberries, unbleached flour, aluminum free baking powder and full fat Greek yogurt. Trust me, you’ll taste the difference!
  • Check your oven temperature accuracy: often times we *think* our oven is heating at the right temperature, but using an oven thermometer will allow you to measure the exact oven temperature!
  • Measure the ingredients properly: using the spoon and level technique. When measuring flour, scoop into your measuring cup, and then use the flat back of a knife to level it off.
  • Don’t overbake: test the cake five minutes earlier than what the recipe calls for. Every oven is different! We want to avoid a dense and dry cake.

How to store Blueberry Coffee Cake

This coffee cake keeps well at room temperature for about 2-3 days. Make sure to cover with foil to prevent drying out. During the summer and hot days, cover with foil and place in the fridge for up to a week.

To freeze this blueberry coffee cake, tightly wrap in parchment paper and then in foil. Place in a large ziplock bag for up to 3 months. When ready to eat, thaw in the fridge overnight.

If you love this recipe, you are going to love these:

If you make this Blueberry Coffee Cake with Pecan Streusel, be sure to leave a comment and/or give this recipe a rating! Don’t forget to share it on Instagram, using the hashtag #yogaofcooking. It always makes my day!

Happy Baking! x

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blueberry coffee cake with pecan streusel and icing

Blueberry Coffee Cake with Pecan Streusel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Rosana
  • Total Time: 1 hour
  • Yield: 12 servings


Classic Blueberry Coffee Cake topped with a buttery pecan streusel and served warm, fresh out of the oven.


For the Blueberry Coffee Cake

  • 10 tbsp unsalted butter, such as Danish Creamery European-style butter, softened
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tsp vanilla paste
  • 3 eggs, room temperature
  • Zest of 1 lemon
  • 1 cup full-fat Greek yogurt, or sour cream
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 1/2 cups fresh blueberries

For the Pecan Streusel

  • 3/4 cup light brown sugar
  • 3/4 cup all purpose flour
  • 2 tsp ground cinnamon
  • 3/4 cup pecans, chopped
  • 8 tbsp unsalted butter, cold and cubed


For the Blueberry Coffee Cake

  1. Preheat oven to 350F. Line the bottom of a tube pan with parchment paper and spray the sides with non-stick baking spray.
  2. In a large bowl, combine the dry ingredients; flour, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, brown sugar and vanilla paste, until fluffy and pale. This can take 5-6 minutes beating on medium-low. Add one egg at a time, while beating, followed by the lemon zest, until fully incorporated.
  4. Alternate adding the dry ingredients and Greek yogurt, in 2 or 3 additions, beginning and ending with the dry ingredients.
  5. Fold in blueberries.
  6. Spoon batter into the prepared tube pan, spreading evenly using the back of a spoon or an angled spatula.
  7. Evenly sprinkle the pecan streusel over the batter. Bake for 45-50 minutes, until toothpick inserted into the center comes out clean. Serve warm with extra butter!

To make the streusel: in a small bowl, add the brown sugar, flour, cinnamon, salt, chopped pecans and cold butter. Mix together using your hands until you have a crumbly mixture.


*Danish Creamery products are available nationwide. For more information, visit the Where to Buy section on their site.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert, Breakfast
  • Cuisine: American

* This post is brought to you by Danish Creamery. All content, including recipe, photos, and words are my own. Thank you for supporting the brands that keep Yoga of Cooking, mindful.

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  1. This recipe is just the best!
    The coffee cake melts in your mouth and the combination of the pecans with blueberries is delicious.
    Thank you Rosana!!!

  2. Wow. It looks delicious. I love blueberry cake. So, I will try to make it. Your recipe will help me. Thanks for sharing.

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