Blueberry Pecan Coffee Cake

By srumbel

This Blueberry Pecan Coffee Cake is sweet and nutty. It’s a great way to kick off Saturday morning brunch!
from insidebrucrewlife.com

Ingredients

• For the Cake:
• 1 cup Butter, softened
• 2 cups Granulated Sugar
• 2 Eggs
• 1/2 teaspoon Pure Vanilla Extract
• 1 cup Plain Greek Yogurt
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2 cups Fresh Blueberries
• For the Sugar Swirl and Topping:
• 2/3 cup All-Purpose Flour
• 1 cup Brown Sugar
• 2 teaspoons Cinnamon
• 1/2 cup Finely Chopped Pecans
• 1/4 cup Butter, melted
• For the Glaze:
• 1/2 cup Powdered Sugar
• 2 teaspoons Milk

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Preheat the oven to 350°F. Spray a 9x13 pan with nonstick spray.
Beat the butter and sugar until creamy. Add the eggs, vanilla, and yogurt and beat again.
Stir together the flour, baking powder, and salt. Add to the butter mixture while slowly beating.
Stir in the blueberries gently. Spread half the mixture in the prepared pan.
Mix together the sugar swirl ingredients until it resembles sands. Sprinkle half of it on the batter in the pan.
Spoon the rest of the cake batter gently in the pan and spread out.
Sprinkle the remaining sugar topping over the top.
Bake for 45 – 50 minutes or until a toothpick inserted in the center comes out with just a few crumbs on it. Let cool.
Stir together the glaze ingredients and drizzle over the top.
Store in a tightly sealed container.

24 Servings