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.
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
- Brown Sugar
- Greek yogurt
- Lemon Zest
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!
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.
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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! xPrint
* 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.