Blueberry Pecan Coffee Cake | Manila Spoon

By garciamoss

Ingredients

• For the filling:
• 2 cups all purpose Flour
• 1 cup sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 1/2 cups fresh blueberries (rolled into the 2 Tablespoons flour)
• 2 large Eggs
• 1 cup / 8 oz sour cream (you may sub plain or Greek (plain) yogurt)
• 1/2 cup unsalted Butter, melted
• 1 teaspoon Vanilla extract
• 1/4 cup chopped Pecans (for topping)
• Cinnamon Sugar*
• I use a prepared Cinnamon Sugar grinder for this but you can easily just combine some ground cinnamon and sugar to make this.
• 1/2 cup all purpose Flour
• 1/4 cup brown Sugar
• 1 teaspoon ground Cinnamon
• 1/3 cup cold Butter
• 1/2 cup chopped Pecans

Details

Servings 1
Adapted from manilaspoon.com

Preparation

Step 1

Preheat oven to 350 F. Lightly grease a 9x11.5 (or 9x13) baking dish.

Make the filling by cutting the cold butter into the dry ingredients until crumbly. Stir in the nuts. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

In another bowl, beat the eggs with the sour cream just until combined. Pour in the melted butter and the vanilla and mix.

Mix the wet ingredients with the dry. It will be a thick batter. Gently fold in the blueberries.

Bake in the preheated oven for about 45-55 minutes or until a tester inserted in the middle comes out clean. Oven heat and temperatures vary so adjust accordingly.

Cool completely before slicing. Serve on its own or with some sweetened whipped cream or plain pouring cream, if desired. Perfect with coffee or your favorite tea.

Shakes