Blueberry Pecan Coffee Cake Recipe
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
Directions
- 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.
Recommended
https://www.thedailymeal.com/blueberry-pecan-coffee-cake-recipe
