June 17, 2016 • FOOD, RECIPE

Hello, Sugar: #NationalBrunchDay Recipe for Blueberry Coffee Cake


To kick off #NationalBrunchDay, Beth Branch of Bethcakes baked up her Blueberry Coffee Cake with Cinnamon Pecan Crumb Topping and served it on our new Draper James brunch collection. Find the recipe below. 

We’ve officially declared Saturday to be #NationalBrunchDay. New favorite holiday, anyone?

To kick things off on a sweet note, we’ve turned to Beth Branch of Bethcakes, who is sharing her recipe for Blueberry Coffee Cake with Cinnamon Pecan Crumb Topping with us. Find the recipe right below (and get ready to get baking!) and find out more from Beth right here.

Cinnamon Pecan Crumb Topping Ingredients

  • ½ cup flour
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 cup chopped, toasted pecans
  • 6 tablespoons cold butter, cubed


Blueberry Coffee Cake Ingredients

  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup sour cream
  • ⅓ cup milk
  • 1 ½ cups fresh blueberries


Simple Glaze Ingredients

  • 1 cup powdered sugar
  • ¼ cup milk


Directions for Cinnamon Pecan Crumb Topping

Combine all ingredients except butter in a food processor and pulse until blended. Add butter and pulse until crumbs form. If you don’t have a food processor, you can cut the butter into the other ingredients with a pastry cutter (or two knives or a fork) until crumbs form. Refrigerate until ready to use.

Directions for Blueberry Coffee Cake

Preheat oven to 350°F. Spray a tube pan (or bundt pan) with nonstick spray and set aside.

Cream butter and sugar together on medium speed with an electric mixer until fluffy. Add eggs and vanilla; mix well. Add baking powder, salt, half of flour, and half of the sour cream. Mix until ingredients are mostly combined. Add remaining flour and sour cream, as well as the milk. Mix until ingredients are completely combined. Stir in blueberries.

Add half of cake batter to the prepared pan. Sprinkle batter with a layer of crumb topping. Repeat with remaining batter and crumb topping.

Bake 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. While baking, let the crumb topping turn golden brown, and after about 30 minutes, lay a piece of foil over the cake to prevent the crumbs from burning.

Remove cake from oven and let it cool in the pan for about 10 minutes. Turn the cake out onto a plate or cake stand to cool completely.

Directions for Simple Glaze

Whisk together powdered sugar and milk until smooth. Pour glaze over cooled cake.