Baked Blueberry Coffee Cake with Crunchy Pecan Topping

Lynnsrecipes's picture

Jul. 23, 2011


For topping
All purpose flour 1/4 Cup (4 tbs)
Granulated sugar 1/4 Cup (4 tbs)
Chopped pecans 1/2 Cup (8 tbs)
Butter 3 Tablespoon , softened
For cake
Butter 1 Cup (16 tbs) , softened
Granulated sugar 1 Cup (16 tbs)
Eggs 2
Sour cream 8 Ounce
Vanilla 1 Teaspoon
All purpose flour 2 Cup (32 tbs)
Baking powder 1 Teaspoon
Baking soda 1 Teaspoon
For pie filling
Canned blueberry pie filling 21 Ounce (1 Can)


Cream butter and gradually add the sugar. Beat until light and fluffy. Add eggs, one at a time and beat well after each addition. Stir in sour cream and vanilla. Combine dry ingredients and gradually add to cream mixture, beating well. Spread half of the batter in a 13 x 9 x 2" baking pan that has been sprayed with cooking spray. Spread the pie filling on top and then top the pie filling with the remaining batter. Sprinkle topping mixture over the top. Bake in a 375° preheated oven for 45 minutes.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 1499Calories from Fat 696

 % Daily Value*

Total Fat 80 g123.1%

Saturated Fat 43 g215%

Trans Fat 0 g


Sodium 547 mg22.79%

Total Carbohydrates 187 g62.3%

Dietary Fiber 7 g28%

Sugars 121 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet