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!
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
- 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
- 1 cup (120 grams) Confectioners Sugar
- 2–3 tablespoons Milk (any type, I used 1%)
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.
- 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).
- 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!
- 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.
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