Blueberry Cake with Pecans

Blueberry Cake with Pecans


189 people made this

This yummy blueberry coffee cake is topped with a crunchy and sweet pecan mixture called streusel. You can use fresh or frozen blueberries for this recipe.


Serves: 12 

  • Cake
  • 2 cups (250g) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 65g butter
  • 3/4 cup (150g) white sugar
  • 1 egg
  • 1/2 cup (125ml) milk
  • 2 cups blueberries
  • Crumble Topping
  • 1/2 cup (110g) brown sugar
  • 3 tablespoons plain flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 45g butter

Preparation:15min  ›  Cook:45min  ›  Extra time:20min cooling  ›  Ready in:1hour20min 

  1. Preheat oven to 180 degrees C. Grease and flour a 20cm springform pan.
  2. Cake: Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan.
  3. Crumble Topping: In a small bowl, combine brown sugar, flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
  4. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

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