Comforting Blueberry Pecan Crumble Coffee Cake Recipe
- Prep
- 10 min
- Cook
- 55 min
- Total
- 65 min
- Serves
- 12
- Calories
- 250 kcal
- Carbs
- 35.00 g
Ingredients
- 1 cupall-purpose flour (Plus 1 Tbsp, divided)
- 1 teaspoonbaking powder
- 1/2 teaspoonsalt
- 3 tablespoonsbutter (softened)
- 3 tablespoonscanola oil
- 3/4 cupsugar
- 2large eggs
- 1/3 cupmilk
- 1Lemon zested
- 1 1/2 teaspoonsvanilla extract
- 1 1/2 cupsBlueberries (fresh or frozen, but not thawed)
- 3/4 cupfinely chopped peeled apple
- 2 tablespoonscold butter
- 1/4 cupsugar
- 1 cupchopped pecans
Instructions
- 1
Preheat oven to 350°F. Line an 8x8 baking pan with foil and spray with non stick spray.
- 2
Whisk 1 cup of flour, baking powder and salt in bowl.
- 3
Beat softened butter and oil in a large bowl with an electric mixer until combined evenly and light in color. Add in sugar and beat until smooth.
- 4
Add eggs one at a time, milk, lemon zest and vanilla and beat on until smooth, about 1 minute. Scrape down the sides.
- 5
Add the flour mixture and beat on low speed just until incorporated.
- 6
Pour batter into lined baking pan.
- 7
Place berries and apple in a small bowl, sprinkle with the remaining 1 tablespoon of flour and toss very gently to coat. Sprinkle the fruit over the batter and very gently press into the batter.
- 8
Combine cold butter and 1/4 cup sugar in a bowl. With two knives or a pastry blender, cut them together until the butter is in small pieces and uniform crumbles form.
- 9
Add pecans and toss until evenly incorporated. Sprinkle the topping over the batter.
- 10
Bake the cake until a tester inserted in the center comes out clean and the nuts are a deep brown, 50 to 55 minutes.
- 11
Let the cake cool in the pan on a wire rack for about 2 hours.
- 12
Lift it out of the pan, using the edges of the foil, onto a cutting board, and cut into 12 servings.