This fabulous tasting Blueberry Swirl Coffee Cake recipe combines a warm and fluffy coffee cake with a homemade blueberry pie filling that baked to a nice golden brown. Serve it warm with a simple glaze drizzled over the top, and you got yourself the perfect breakfast, brunch, or after-dinner treat!
Table of Contents
Why You’ll Love This Recipe
- Like my Chocolate Chip Sour Cream Coffee Cake and Apple Coffee Cake, 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 are 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!
Ingredients Needed
The following ingredients shown below are used to make this blueberry coffee cake recipe. Items noted in the bulleted list are key ingredients that needed a bit more explanation.
- Clear Jel. This ingredient, which is a modified cornstarch with little to no aftertaste, thickens the homemade blueberry pie filling. This is not the same as Sure Jel.
- Almond Extract. This gives the blueberry swirl coffee cake a bit of extract flavor similar to my Cut Out Sugar Cookies!
- Milk. Any dairy milk can be used. I’ve used 1% and whole milk when making this coffee cake recipe.
How to Make the Recipe
Below is a brief overview of how to make this super easy blueberry swirl coffee cake recipe. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Homemade Blueberry Pie Filling
Step 1. Blanch the blueberries in boiling water (Image 1). This is an important step that should not be skipped. After this, drain the blueberries and keep them warm in a bowl covered with a towel (Image 2).
Step 2. Make the filling. In a large saucepan, combine the sugar, Clear Jel, water, and lemon juice, stirring constantly over medium heat for roughly 7-8 minutes until the granulated sugar and Clear Jel dissolve. (Images 3 and 4).
Step 3. Add in the blanched blueberries (Image 5). Stir it all together, then spoon it into a large bowl (preferably glass) to cool completely (Image 6). It takes roughly 2-3 hours to cool the pie filling down.
Coffee Cake
Step 1. Whisk the dry ingredients. This includes all-purpose flour and baking powder (Images 1 and 2). Set to the side.
Step 2. Beat the wet ingredients. Start with the unsalted butter and vegetable shortening (Image 3). Then, add the granulated sugar, vanilla extract, almond extract, and finally, the eggs (Image 4).
Step 3. Combine the dry and wet together. The final step is to gradually add the whisked dry ingredients with the wet, mixing them together until just combined (Images 5 and 6). Do not over-mix the cake batter.
Step 4. Alternate between the batter and filling. Add 2/3 of the coffee cake batter to the bottom of the prepared 13-inch x 9-inch pan. Then, add the homemade blueberry pie filling (Image 7). Top with the remaining coffee cake batter (Image 8).
Step 5. Bake the blueberry swirl coffee cake (Image 9). Bake for 40-45 minutes at 350ºF or until the top of the coffee cake is a nice light golden brown.
Optional Step (Image 10). While the coffee cake begins to cool, whisk together powdered sugar and milk. You can use any dairy type of milk. I used 1%. Immediately drizzle it over the top of the coffee cake and serve!
Recipe FAQs
Yes, absolutely! You can even try a cherry, peach, or raspberry pie filling instead. Store-bought pie fillings are typically in 21-ounce cans. You can choose to use just one 21-ounce can for this recipe, or you can buy two cans and use 1/4 cup of the second can for a little extra filling.
The best way is to store it in a tightly sealed container in the refrigerator. The blueberry pie filling will last up to one week. If you’re into canning, you can can this pie filling instead.
Yes. It’s important to do this step because it will stop the enzymes from causing the flavors to break down.
No, they are not the same and should not be used as a substitute for this recipe. Clear Jel has little to no aftertaste compared to other corn starches and does a great 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.
More Breakfast Treats to Try!
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Blueberry Swirl Coffee Cake
Equipment
- Hand Mixer or Stand Mixer
Ingredients
Homemade Blueberry Pie Filling
- 1 cup Granulated Sugar
- 1/4 cup Clear Jel
- 1 1/4 cup Water
- 1 tbsp Lemon Juice
- 5 cups Fresh Blueberries, rinsed and blanched
Coffee Cake
- 3 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 cup Unsalted Butter, room temperature
- 1/2 cup Vegetable Shortening
- 1 1/2 cups Granulated Sugar
- 2 tsp Vanilla Extract
- 1 tsp Almond Extract
- 4 Large Eggs, room temperature
Simple Glaze
- 1 cup Powdered Sugar
- 2-3 tbsp Milk, any dairy type, I used 1%
Instructions
Homemade Blueberry 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.5 cups Fresh Blueberries
- 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.1 cup Granulated Sugar, 1/4 cup Clear Jel, 1 1/4 cup Water, 1 tbsp Lemon Juice
- Continue to stir until the mixture thickens and turns into the clear-like gel filling, about 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 (preferably glass) to cool completely (about 2-3 hours) before using in the coffee cake. If not using right away, still 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 (just above center) and preheat the oven to 350ºF. Generously spray a 13 inch x 9 inch baking pan with a flour-based baking spray. You may wish to also add a parchment paper sleeve to the pan as well. If adding, lightly respray the top before adding the batter.
- In a medium-size bowl, whisk together the all-purpose flour and baking powder. Set to the side.3 cups All-Purpose Flour, 1 1/2 tsp Baking Powder
- Using your hand 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.1/2 cup Unsalted Butter, 1/2 cup Vegetable Shortening
- Add in the granulated sugar, vanilla extract, and almond extract. Scrape down the sides of the bowl as needed. Then add in the eggs.1 1/2 cups Granulated Sugar, 2 tsp Vanilla Extract, 1 tsp Almond Extract, 4 Large Eggs
- Reduce the mixer speed to low, gradually adding 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 inch x 9 inch baking pan, reserving the rest for the topping.
- 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.
Simple Glaze
- In a small bowl, whisk together the powdered sugar and milk.1 cup Powdered Sugar, 2-3 tbsp Milk
- Drizzle over the warm blueberry swirl coffee cake, cut into squares, and enjoy!
Video
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 2-3 hours of cooling time needed for the homemade blueberry pie filling.
- This blueberry pie filling makes 27 ounces.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
This was a great cake! I had some oldish frozen blueberries to use up so this seemed a good way. A few changes: I added about 1 cup of sour cream to the butter/egg mixture before adding flour as it seemed like the batter would be very stiff, almost biscuit-like, and I wanted it more moist. I also used 1/4c cornstarch instead of the gel bc I don’t have that and google said I could, and I cooked the berries down a bit, mashing them against the side of the pan. I used lemon juice in place of milk for the icing. So, I know, not the same recipe but mostly! My colleagues LOVED it!
So glad you and your colleagues enjoyed the recipe! Thank you for making it and for the review!
This is a great coffee cake recipe because it’s a thick batter as it should be!
As I was spreading the batter for the bottom portion I thought somethings wrong? Its very thin, but I went on with the recipe and I only used 2 cups of the blueberry jam, just enough to coat the bottom then added the remaining batter on top. Of course I want to use this jam in other recipes or on toast.
Also, the clear jel is just tapioca starch or flour sometimes called and it worked out great. No need to buy another ingredient.
As it bakes the baking powder makes it really puffy and doubles/triples in size so don’t worry about the bottom layer.
Turned out terrific! Great job Jennifer!
Thank you for making it and for the feedback!❤️