Cinnamon Blueberry Pecan Breakfast Cake Recipes

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YUMMY PECAN BLUEBERRY COFFEE CAKE



Yummy Pecan Blueberry Coffee Cake image

I made this for my mom's birthday and everyone loved it! Have it with a big glass of cold milk for an extra-special treat. This cake is nice and sweet but not too much with a yummy crunchy pecan topping! It will rise up very pretty in the oven and has a great flavor and texture.

Provided by Gods_sugarcookie

Categories     Breads

Time 1h

Yield 8 slices, 8 serving(s)

Number Of Ingredients 13

1/4 cup margarine
3/4 cup white sugar
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups frozen blueberries
1 egg
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons margarine

Steps:

  • Preheat oven to 375°F Spray an 8 or 9-inch round pan with cooking spray and shake a little bit of flour all around in the pan to lightly coat the inside of pan with the flour.
  • Sift together the 2 cups flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg.
  • Beat in the flour mixture alternately with the milk, mixing just until combined. Fold in blueberries. Pour batter into prepared pan.
  • In a small bowl combine all topping ingredients except margarine, then cut in margarine until crumbly. Sprinkle evenly over batter.
  • Bake in pre-heated oven for around 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly before serving.
  • Serve for a happy birthday breakfast or just when you're feeling decadent! :).

Nutrition Facts : Calories 451, Fat 16.4, SaturatedFat 2.8, Cholesterol 28.6, Sodium 375.4, Carbohydrate 73.1, Fiber 3, Sugar 43.7, Protein 5.8

CINNAMON BLUEBERRY PECAN BREAKFAST CAKE



Cinnamon Blueberry Pecan Breakfast Cake image

Provided by Alejandra Ramos

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick baking spray
1 stick (8 tablespoons) unsalted butter, at room temperature, plus 3 tablespoons, melted
1 cup granulated sugar
1/3 cup olive oil
2 large eggs, at room temperature
1/2 cup whole milk
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1 teaspoon kosher salt
1 pint blueberries
2 tablespoons turbinado sugar, such as Sugar in the Raw
1 cup pecans, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
  • Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
  • Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
  • Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
  • Let cool completely in the pan before serving.

BLUEBERRY-CINNAMON COFFEE CAKE



Blueberry-Cinnamon Coffee Cake image

Studded with bright, juicy blueberries, this spiced coffee cake has a hefty dose of cinnamon in the cake and the crumble, and a cinnamon ribbon running through the center. You can use blackberries or raspberries in place of the blueberries, or even chocolate chips for an extra-sweet treat. Serve warm slices of cake with a cup of coffee for the perfect weekend brunch or afternoon pick-me-up.

Provided by Yossy Arefi

Categories     brunch, snack, cakes

Time 4h

Yield 1 (8-inch-square) cake

Number Of Ingredients 20

1/2 cup/65 grams all-purpose flour
1/4 packed cup/50 grams light brown sugar
1/4 cup/26 grams rolled oats
1 1/4 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 cup/57 grams unsalted butter, softened
1/4 cup/50 grams granulated sugar
2 teaspoons ground cinnamon
Nonstick cooking spray
3/4 cup/150 grams granulated sugar
1/2 cup/115 grams unsalted butter, softened
2 large eggs, at room temperature
1/2 cup/120 grams sour cream
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups plus 1 tablespoon/203 grams all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup/140 grams fresh blueberries (or blackberries or raspberries)

Steps:

  • Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
  • Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
  • Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
  • Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
  • Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
  • Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
  • Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.

BLUEBERRY PECAN CRUNCH CAKE



Blueberry Pecan Crunch Cake image

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

1 1/2 cups/337 grams sour cream
3/4 cup/170 grams unsalted butter (1 1/2 stick), melted and cooled
4 large eggs
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 1/4 cups/250 grams granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 1/2 cups/312 grams all-purpose flour
1 1/2 cups/200 grams blueberries
2/3 cup/85 grams chopped pecans (or walnuts or almonds)
2 tablespoons Demerara sugar

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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