Blueberry Swirl Coffee Cake

5 from 2 votes

This fabulous tasting Blueberry Swirl Coffee Cake recipe combines a warm and fluffy vanilla coffee cake with a homemade blueberry pie filling that's baked 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!

Prep Time35

Cook Time45

Total Time1 20

Course: Breakfast Sweets

Cuisine: Breakfast

Servings: servings

Author: Jennifer

Equipment

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%

US Customary - Metric

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