Blueberry Coffee Cake with Pecan Streusel
Classic Blueberry Coffee Cake topped with a buttery pecan streusel and served warm, fresh out of the oven.
Servings 12 servings
Ingredients
- 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
Instructions
- For the Blueberry Coffee Cake
- Preheat oven to 350F. Line the bottom of a tube pan with parchment paper and spray the sides with non-stick baking spray.
- In a large bowl, combine the dry ingredients; flour, baking soda, baking powder and salt. Set aside.
- 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.
- Alternate adding the dry ingredients and Greek yogurt, in 2 or 3 additions, beginning and ending with the dry ingredients.
- Fold in blueberries.
- Spoon batter into the prepared tube pan, spreading evenly using the back of a spoon or an angled spatula.
- 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.
Notes
*Danish Creamery products are available nationwide. For more information, visit the Where to Buy section on their site.