BLUEBERRY PECAN CRUNCH CAKE
Topped with coarse Demerara sugar and chopped pecans, this might just be the crunchiest coffee cake you've ever made. It's also one of the easiest, as it's quickly whisked together in just one bowl. Soft, juicy blueberries dot the cinnamon-scented batter, making jammy pockets in the tender crumb. It will keep at room temperature for up to three days, though the topping does lose a little texture the longer it sits. But this cake is so good, its keeping qualities may be beside the point.
Provided by Melissa Clark
Categories easy, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
- In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
- Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.
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Shalonda Hall
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake that's sure to impress your guests.
Mc Integrity
[email protected]I love the crunch of the pecans in this cake. It adds a nice texture and flavor.
Turjo Sk
[email protected]This cake is a great way to use up fresh blueberries. It's also a great dessert for a potluck or bake sale.
Skylar M
[email protected]This cake is so easy to make and it always turns out perfect. I've made it several times and it's always a hit.
Sherzai pardis
[email protected]I made this cake for my birthday and it was a huge success! Everyone loved it.
Muhammad Mubeen
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious.
Ali Abdalla
[email protected]This cake is delicious, but it's very rich. I would recommend serving it with a dollop of whipped cream or a scoop of ice cream.
Pearl Gold
[email protected]I had some trouble getting the cake to bake evenly. The center was still a little gooey after the recommended baking time.
Spirit Frost
[email protected]This cake was a bit too sweet for my taste, but my family loved it. I think I would reduce the amount of sugar next time.
Sadie Goldbourne
[email protected]I love blueberry pecan crunch cake, and this recipe is one of the best I've tried. The cake was moist and flavorful, and the streusel topping was perfectly crunchy. I highly recommend this recipe!
Mustafa Abdelrahim
[email protected]This cake was easy to make and turned out perfect! I followed the recipe exactly and it came out beautifully. My friends raved about it and asked me for the recipe.
Ugyen Dema
[email protected]I'm not a huge fan of cakes, but this blueberry pecan crunch cake changed my mind! The combination of blueberries, pecans, and streusel topping was irresistible. I couldn't get enough of it.
Dinesh Bham
[email protected]I made this cake for my family and they loved it! The blueberries were sweet and juicy, the pecans added a nice crunch, and the cake itself was moist and fluffy. It was a great dessert for a special occasion.
Tryphine benson Msindo
[email protected]This blueberry pecan crunch cake was a hit at my brunch party! The flavors were perfectly balanced and the crunchy pecan topping added a delightful texture. I will definitely be making this again.