Blueberry Pecan Crumb Cake

Prep Time
Cook Time
1h 15m
Ready In

"This is out of my Gourmet's Weekend cookbook."

Original recipe yields 12 servings


  • Serving Size: 1 (132 g)
  • Calories 413.9
  • Total Fat - 19.7 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 82 mg
  • Sodium - 226.9 mg
  • Total Carbohydrate - 55 g
  • Dietary Fiber - 1.6 g
  • Sugars - 36.1 g
  • Protein - 6.1 g
  • Calcium - 79.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°F. Butter and flour a 13 X 9-inch baking pan, knocking out excess.

Step 2

In a bowl stir together flour, baking powder, baking soda, and salt. In a large bowl cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and add sour cream alternately in batches with flour mixture, stirring until just combined. Fold in zest and blueberries and spread in prepared baking pan.


Step 3

In a small bowl stir together sugar, flour, and pecans and blend in butter until mixture resembles coarse meal.

Step 4

Sprinkle topping evenly over batter and bake in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool cake in pan on a rack 10 minutes.

Step 5

Serve cake cut into squares.

Tips & Variations

No special items needed.



I made this for my hubby to bring into work. Since they are working long hours these days I thought they deserved a treat! Hubby came home to relay how delicious it was from all the guys! Now to make one for us!

review by:
(28 Apr 2020)


Made this and had it first topped with vanilla ice cream, then this morning had a piece with my morning coffee. Both ways delicious!

review by:
(15 Jul 2019)


This coffee cake is loaded with blueberries! Not too sweet, just perfect with coffee or a glass of milk at breakfast. Thanks for sharing! Made for FYC tag game.

review by:
(17 Mar 2019)

Daily Inspiration

This is a great coffee cake. Loved the crumb topping and it all goes so well with a cup of coffee. We'll be eating on this all week if it lasts that long. Great recipe.

(12 Jun 2017)


Very good -- we did skip the pecans though but otherwise made as directed. We disuse light sour cream but don't think that made any difference in the recipe. Thanks for sharing!

review by:
(17 May 2017)