Thanks to weekly trips to the farmer’s market, we’ve been stocked with local berries.
Strawberries, blackberries, raspberries, blueberries, wineberries. You name it, we’ve been eating it.
While our favorite ways to devour berries are on their own with breakfast or in yogurt as a snack, I sometimes find that we have a few extra that need to be used and used quickly.
Blueberry Pecan Coffee Cake
- 1 cup whole wheat flour
- 1/3 cup sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup blueberries
- 2/3 cup milk
- 1.5 Tbsp canola oil
- 1 egg
- 1 tsp vanilla
- 2 Tbsp chopped pecans
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- Preheat oven to 350 degrees and grease/spray 8×8 pan.
- In large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Toss 2/3 cups blueberries in the flour mixture.
- In separate bowl, whisk milk, oil, egg, and vanilla.
- Pour milk mixture into flour and stir until just combined.
- Pour batter into 8×8 pan.
- Sprinkle remaining 1/3 cup blueberries on top.
- Mix pecans, brown sugar, cinnamon and salt and sprinkle over top of batter.
- Bake 35 minutes or until toothpick comes out clean and top is browned.
The bright punch of the fresh blueberries makes this light coffee cake a delicious breakfast treat to have with fruit and yogurt on the side.
I love blueberries with pecans, but the fruits and nuts could easily be switched out for your favorites.
If I ever have enough restraint to withhold some raspberries, I’d love to do a raspberry and almond coffee cake…but I’m not sure that will ever happen.