Blueberry Pecan Breakfast Cake
Tired of boring coffeecake? Look no further for a fruity option that will be just as (if not more) popular.
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Ingredients
- 2 cups granulated sugar
- 3 large eggs room temperature
- 3/4 cups 12 tablespoons salted butter, room temperature
- 1 teaspoon pure pecan extract
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 12 ounces fresh blueberries or frozen and thawed
- 1 cup chopped toasted pecans
Instructions
- Preheat oven to 350°F. Spray a 9x13 baking pan with cooking spray. Set aside.
- In the bowl of a large mixing bowl and an electric mixer, beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
- Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until just combined. Fold in blueberries and pecans, reserved some for topping, if desired.
- Using a spatula, pour and smooth batter into prepared pan. Sprinkle pecans on top, if using.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Allow to cool completely before serving, or the cake will crack.
Servings: 18 servings