Description

Blueberry Swirl Coffee Cake is a delightful, flavorful dessert combining the richness of a fluffy cake and the sweetness of homemade blueberry pie filling. Perfect for breakfast, brunch, or after-dinner, this cake is easy to make and visually stunning.

Ingredients

For the Homemade Blueberry Pie Filling:

1 cup granulated sugar

¼ cup Clear Jel

1 ¼ cup water

1 tablespoon lemon juice

5 cups fresh blueberries (rinsed and blanched)

For the Coffee Cake:

3 cups all-purpose flour

1 ½ teaspoons baking powder

½ cup unsalted butter (room temperature)

½ cup vegetable shortening

1 ½ cups granulated sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

4 large eggs (room temperature)

For the Simple Glaze:

1 cup powdered sugar

2–3 tablespoons milk (any dairy type)

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Instructions

Prepare the Blueberry Pie Filling:
- Blanch the blueberries by placing them in a large pot of boiling water. Once boiling, remove from heat and drain with a slotted spoon.
- In a saucepan, combine sugar, Clear Jel, water, and lemon juice. Stir over medium heat until the mixture thickens and becomes clear, about 7-8 minutes.
- Remove from heat and stir in blanched blueberries. Cool for 2-3 hours.
Prepare the Coffee Cake Batter:
- Preheat the oven to 350ºF (175ºC). Grease a 9×13-inch pan.
- In a bowl, whisk together flour and baking powder.
- Using a mixer, cream together butter and shortening until smooth. Add sugar, vanilla extract, almond extract, and eggs. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Assemble the Coffee Cake:
- Spread ⅔ of the batter into the prepared pan. Spoon the blueberry pie filling evenly over the batter.
- Drop spoonfuls of the remaining batter over the blueberry filling and gently spread it out, leaving pockets of blueberry swirl.
Bake the Coffee Cake:
- Bake for 43-45 minutes or until the top is golden and a toothpick comes out clean.
Make the Simple Glaze:
- Whisk together powdered sugar and milk until smooth.
Finish and Serve:
- Let the cake cool for 10 minutes, then drizzle with glaze. Cut into squares and serve warm.

Notes

Use frozen blueberries if fresh is unavailable, but thaw and drain them first.

For a different flavor, you can swap the blueberries for raspberries or blackberries.

To make the cake even more indulgent, add a crumb topping before baking.

Prep Time: 35 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 330
Sugar: 40g
Sodium: 180mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg