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Blueberry Pecan Breakfast Cake

Tired of boring coffeecake? Look no further for a fruity option that will be just as (if not more) popular.
Prep Time10 mins
Cook Time40 mins
Cooling Time1 hr
Total Time1 hr 50 mins
Course: Baking, breads, Breakfast, cake, cakes
Cuisine: American
Keyword: baking, blueberries, blueberry, breakfast, breakfast cake, coffee cake, coffeecake, pecan, pecans
Servings: 18 servings


  • 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


  • 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.