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Blueberry Cake with Pecans
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.
Ingredients
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
Directions
Preparation:15min ›
Cook:45min ›
Extra time:20min cooling ›
Ready in:1hour20min
- Preheat oven to 180 degrees C. Grease and flour a 20cm springform pan.
- 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.
- Crumble Topping: In a small bowl, combine brown sugar, flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
- 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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Reviews and Ratings
Global Ratings:
(273)
Reviews in English (216)
Great recipe! I made three alternations. First, I added a little more milk as suggested by another reviewer so that the total amount was a little less than 3/4 c. It made it super easy to spread in the pan. Second, I substituted slivered almonds for the pecans. Third, I added 2 T almond extract to the batter...the house smelled wonderful as it cooked for about 50 minutes. Be sure to use fresh blueberries so you don't get the bleeding from frozen blueberries. Thankfully, they are in season now so 2 cups should cost about $2.50. Overally, a great recipe - one that I am sharing at a potluck tonight with friends. - 20 Aug 2005 (Review from Allrecipes USA and Canada)
This cake was so good, my husband loved it. I did add alittle more milk almost 3/4 cup. I added 1 tsp vanilla & 1/2 tsp almond extract. I cooked it on 350 for approx. 50 minutes, just keep checking it to make sure you do not overcook it. I used blueberries I had frozen as I pick lots each year. Do not unthaw the berries. I put on a papertowel to absorb the frost if there is some. I then mix them with 1-2 tbsp flour very gently. This really does make a difference when baking with frozen blueberries. I will make this cake from now on. Debra - 15 Dec 2008 (Review from Allrecipes USA and Canada)
truly the best coffee cake I've ever made. It recieved great raves from my bible study group. I used frozen berries making the batter stiff and spreading in the pan a bit challenging butit did not affect the end result. Spectacular!! - 24 Jan 2006 (Review from Allrecipes USA and Canada)