This fabulous tasting recipe combines a warm and fluffy coffee cake with a homemade blueberry pie filling that's bursting with so much flavor! Serve it warm with a simple glaze drizzled over the top, and you got yourself the perfect breakfast, brunch, or after dinner treat!
5 reasons why you need this blueberry swirl coffee cake in your life
- It's easy to make!
- The coffee cake is light and fluffy with flavors of vanilla and almond in each bite. So good!
- The homemade blueberry pie filling's fresh taste and texture is wonderful thanks to the beautifully plump blueberries! And nothing beats the smell of blueberries in the oven!
- Adding the drizzled simple glaze to the top brings all the flavors together nicely!
- It's really, REALLY good served warm!
Coffee cakes in general to me are just a great treat to make for when company is coming over or if you have family in town for the weekend!
how to make this blueberry swirl coffee cake recipe
Besides the taste and texture of this recipe, this coffee cake is very easy to make. Yes, even the homemade blueberry pie filling!
It's your typical whisk the dry ingredients (all-purpose flour and baking powder) together first, then set them aside. Beat the butter and vegetable shortening together, then add in the granulated sugar, vanilla extract, and almond extract. Next are the eggs. The final step is to gradually add in the whisked dry ingredients, mixing together until just combined.
Do not over mix the cake batter.
You'll spoon 2/3 of the batter into the bottom of the prepared 13" x 9" pan first, followed by the blueberry pie filling. Then you'll take the remaining coffee cake batter and drop spoonfuls of it over the top.
Bake for 40-45 minutes at 350ºF or until the top of the coffee cake spoonfuls are a nice light golden brown. The last part is to drizzle the simple glaze over the top.
See? Easy peasy!
is there coffee in this coffee cake?
Nope! I actually get this question quite a bit though whenever I post my Chocolate Chip Sour Cream Coffee Cake to Instagram. With today's recipes, most people just enjoy eating coffee cake along with a good cup of coffee.
Not that I would know because I don't drink coffee.
What? I know, I know. Trust me, I've tried to like it!
how to make homemade blueberry pie filling
I absolutely love making pie fillings! Ever since I made my Homemade Cherry Pie, I've been hooked! This pie filling recipe requires only 5 ingredients, isn't overly sweet, and takes roughly 15 minutes to make. The only hard part is waiting for it to cool down!
For the blueberry pie filling you'll need the following ingredients:
- Granulated Sugar
- Clear Jel - do not confuse this with gelatin or Sure Jel. For this recipe, I used Clear Jel because of its little to no after taste compared to other corn starches. It also does a wonderful job of thickening the pie filling and keeping the juices clear. If you plan to use this recipe for canning, the USDA recommends using this over other thickeners.
- Lemon Juice
- Water
- Fresh Blueberries
The first step in making this pie filling is to blanch the blueberries in boiling water. After this is done you'll drain the blueberries and will keep them warm in a bowl covered with a towel while you make the filling. It takes roughly 7-8 minutes to see the sugar fully dissolve and the clear jel to thicken into the filling.
Once this is done, remove it from the heat, and add in the blanched blueberries. It takes anywhere from 2-3 hours to cool the pie filling down.
why do you blanch blueberries before adding them to the pie filling?
I just need to mention first that blanching the blueberries does not mean you are cooking them. Blanching is boiling the fruit at a high temperature to stop the enzymes from causing the flavors to break down.
how long can homemade blueberry pie filling keep?
If kept in a tightly sealed container, this homemade blueberry pie filling will last up to a week in the refrigerator. If you're into canning, you can can this pie filling as well!
can I use store-bought pie filling instead of homemade for this recipe?
Yes, absolutely! And I should also mention that you can change up the pie filling for something else. If you'd rather try this with a cherry, peach, or raspberry pie filling—go for it!
Store-bought pie fillings are typically found in the baking aisle, and are typically 21 ounce cans. You can choose to use just the 1 can for this recipe, or you can buy two and use 1/4 of the second can.
what baking tools will I need?
For the homemade blueberry pie filling you'll need:
- large saute pan or sauce pan
- slotted spoon or colander
- medium-size bowl
- clean, kitchen towel
For the coffee cake you'll need:
- 13" x 9" baking pan - I love using my Nordic Ware pan because it also comes with a lid.
- flour-based baking spray - I will forever swear by Baker's Joy!
- hand-mixer or stand mixer fitted with a paddle attachment
- whisk, spatula, and spoon
For the simple glaze you'll need:
- a medium-size bowl
- whisk
blueberry swirl coffee cake recipe notes
- The noted prep time for this recipe includes 15 minutes for the homemade blueberry pie filling and 20 minutes for the coffee cake.
- The recipe does not include the cooling time for the homemade blueberry pie filling.
- This coffee cake recipe yields approximately 12 slices or squares. You can cut them smaller, if you prefer.
Blueberry Swirl Coffee Cake
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 20 minutes
- Yield: Approx. 12 slices
- Category: Breakfast Sweets
- Method: Baking
- Cuisine: Breakfast
Description
This tasty Blueberry Swirl Coffee Cake recipe combines a warm and fluffy vanilla coffee cake with a homemade blueberry pie filling that's bursting with so much flavor! Serve it warm with a simple glaze drizzled over the top, and you got yourself the perfect breakfast, brunch, or after dinner treat!
Ingredients
homemade blueberry pie filling - makes approximately 27 ounces
- 1 cup (212 grams) Granulated Sugar
- 1/4 cup (35 grams) Clear Jel (do NOT use gelatin - it is not the same thing)
- 1 1/4 cup (300 mL) Water
- 1 tablespoon Lemon Juice
- 5 cups (552 grams) Fresh Blueberries, rinsed
coffee cake
- 3 cups (387 grams) All-Purpose Flour
- 1 1/2 teaspoons (7 grams) Baking Powder
- 1/2 cup (113 grams) Unsalted Butter, room temperature
- 1/2 cup (96 grams) Vegetable Shortening
- 1 1/2 cups (340 grams) Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
- 4 Large Eggs, room temperature
simple glaze
- 1 cup (120 grams) Confectioners Sugar
- 2-3 tablespoons Milk (any type, I used 1%)
Instructions
homemade blueberry pie filling - skip this part if using store-bought pie filling
- Wash the blueberries in a large colander then place them in a large pot of boiling water. Once the water returns to a boil, immediately turn off the heat.
- Remove the blueberries with a slotted spoon, placing them in a bowl covered with a clean kitchen towel to stay warm. Alternatively, you can run the blanched blueberries through the same colander to drain the juices, then place in a bowl and cover to keep warm.
- In a large saute or sauce pan, combine the granulated sugar, Clear Jel, water, and lemon juice, stirring constantly over medium heat until the granulated sugar and Clear Jel dissolves.
- Continue to stir until the mixture thickens and turns into the clear-like gel filling. (7-8 minutes)
- Remove from heat, then add in the blanched blueberries, stirring until fully mixed.
- Place the blueberry filling in a medium-size bowl to cool completely before using in the coffee cake. If not using right away, you can allow the filling to cool completely, then place in a tightly sealed container, and refrigerate it for up to a week.
coffee cake
- Adjust your oven to the 2nd level position and preheat the oven to 350ºF. Generously spray a 13” x 9” baking pan with a flour-based baking spray.
- In a medium-size bowl, whisk together the all-purpose flour and baking powder. Set to the side.
- Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter and vegetable shortening on medium-high speed until well smooth and creamy.
- Add in the granulated sugar, vanilla extract, and almond extract. Scrap down the sides of the bowl as needed. Then add in the eggs.
- Reduce the mixer speed to low and gradually add in the whisked dry ingredients until just combined. Be careful not to over mix the batter!
- Spread 2/3 of the batter into the bottom of the prepared 13” x 9” baking pan.
- Top with the homemade blueberry pie filling, then drop spoonfuls of the remaining batter over the top.
- Place in the oven and bake for 43-45 minutes at 350ºF or until the top is a light golden brown.
- While the coffee cake is still warm, drizzle with the simple glaze (instructions below).
simple glaze
- In a small bowl, whisk together the confectioners sugar and milk.
- Pour over the warm blueberry swirl coffee cake.
- Slice the coffee cake into squares and enjoy!
Notes
- The noted prep time for this recipe includes 15 minutes for the homemade blueberry pie filling and 20 minutes for the coffee cake.
- The recipe does not include the cooling time for the homemade blueberry pie filling.
- This coffee cake recipe yields approximately 12 slices or squares. You can cut them smaller if you prefer.
Keywords: blueberry swirl coffee cake, homemade blueberry swirl coffee cake, coffee cake, blueberries, homemade blueberry pie filling, blueberry pie filling, pie filling, breakfast sweets recipe, brunch recipe, dessert recipe
looking for more breakfast treats? give these favorites a try!
- 5 Ingredient Butterscotch Bundt Rolls
- Homemade Sticky Buns from Scratch
- Chocolate Chip Sour Cream Coffee Cake
Need more dessert recipe inspiration? Visit my recipe box or follow me over on Pinterest!
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