Blueberry Coffee Cake -

I turned my mom’s Fresh Peach Coffee Cake into a Blueberry Coffee Cake. With a ribbon of blueberry in the center, pecans, cinnamon sugar, and a glaze, this coffee cake is so pretty, it looks like something you’d buy from a bakery.

My favorite thing about this coffee cake is how incredibly tender it is. You know it’s going to be good just by cutting into it with a fork! It’s so soft, with a lovely crunch from the pecan topping.

Side bar: these pecans are from Ham Orchards in Pittsburg, TX. They have the best pecans I’ve ever tasted. My mom and I like to stock up during our annual summer trip to Ham’s to prepare for holiday baking!

You’ll want to store this in the fridge (like most baked goods involving fresh fruit) but it’s best served at room temperature, so pull it out an hour or so before you want to eat. It stays fresh for days so you can easily make this the day before hosting brunch or houseguests.

Blueberry Coffee Cake

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar (divided use)
2 eggs (room temperature)
1 cup sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
2 cups blueberries (rinsed and dried)
1/2 cup chopped pecans

For the glaze:
1 cup powdered sugar
1 Tbsp milk
Splash vanilla

Preheat oven to 350 degrees. Grease an 8″ square baking dish.
In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Beat butter and 1 cup sugar with an electric mixer until fluffy. Add eggs one at a time, mixing thoroughly after each addition. Add sour cream and vanilla. Gently add dry ingredients, mixing just until combined.
Whisk together 1/2 cup sugar and cinnamon.
Spread half of batter in the bottom of the pan. Top with half of the blueberries and sprinkle with 1/3 of cinnamon sugar mixture. Carefully spread remaining batter on top of blueberries. Add remaining blueberries and 1/3 cinnamon sugar mixture. Top with pecans. Sprinkle pecans with the last of the cinnamon sugar.
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
When the cake has cooled completely, whisk together powdered sugar, milk and about 1/4 tsp or so vanilla. Add a bit more powdered sugar or milk as needed to get the perfect glaze consistency. Drizzle glaze on top of coffee cake.

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