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Dessert recipes

Blueberry Swirl Coffee Cake from the kitchen

Sliced blueberry swirl coffee cake squares on a white parchment paper background.

This fabulous tasting Blueberry Swirl Coffee Cake recipe combines a warm and airy coffee cake with a house-made 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!

Why this bake works

  1. Like my Chocolate Chip Sour Cream Coffee Cake and Apple Coffee Cake, it's straightforward to mix!
  2. The coffee cake is light and airy, with flavors of vanilla and almond in each bite. So good!
  3. The house-made blueberry pie filling's fresh taste and texture are wonderful, thanks to the cleanly plump blueberries! And nothing beats the smell of blueberries in the oven!
  4. Adding the drizzled simple glaze to the top brings all the flavors together nicely!
  5. It's truly, Truly 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!

Serving a slice of freshly baked blueberry swirl coffee cake on wood table.

What goes in

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.

Ingredients in various size bowls and plates labeled as blueberries, water, unsalted butter, baking powder, granulated sugar, lemon juice, powdered sugar, clear jel, eggs, vanilla extract, and vegetable shortening, almond extract on a white marbled background.
  • Clear Jel. This ingredient, which is a modified cornstarch with little to no aftertaste, thickens the house-made 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 it comes together

Below is a brief overview of how to make this straightforward blueberry swirl coffee cake recipe. For the full printable recipe, which can be made using US customary or metric measurements, visit the method card below.

house-made Blueberry Pie Filling

Blanching blueberries in a large saucepan of boiling water on a burner then cooling the mixture in a glass bowl on a white background.

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).

Dissolving sugar and clear jel with water in a a large saucepan to make a pie filling.

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).

Making house-made blueberry pie filling in a large saucepan then letting it cool in a glass bowl.

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

Whisking coffee cake dry ingredients together in a glass bowl on a white background.

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 house-made 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!

Questions on this bake

Can Use store-bought pie filling instead of house-made pie filling?

Yes, genuinely! 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 method, or you can buy two cans and use 1/4 cup of the second can for a little extra filling.

What's the best way to store house-made blueberry pie 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.

Do I need to blanch the blueberries when making the house-made pie filling?

Yes. It's important to do this step because it will stop the enzymes from causing the flavors to break down.

Is Clear Jel the same as gelatin or Sure Jel?

No, they are not the same and should not be used as a substitute for this method. 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 method for canning, the USDA recommends using this over other thickeners.

  • Yield 12 servings
  • Prep 35 minutes
  • Cook 45 minutes
  • Total 1 hour 20 minutes
  • Calories 534

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%

Tools

  • Large Saucepan
  • Colander
  • Mixing Bowls
  • 9 x 13 inch Baking Pan
  • Hand Mixer, or Stand Mixer
  • Spatulas
  • Whisks
  • Parchment Paper

Method

Homemade Blueberry Pie Filling

  1. 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.
  2. 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.
  3. 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.
  4. Continue to stir until the mixture thickens and turns into the clear-like gel filling, about 7-8 minutes.
  5. Remove from heat, then add in the blanched blueberries, stirring until fully mixed.
  6. 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

  1. Adjust your oven to the 2nd level position (just above center) and heat 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.
  2. In a medium-size bowl, whisk together the all-purpose flour and baking powder. Set to the side.
  3. 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.
  4. Add in the granulated sugar, vanilla extract, and almond extract. Scrape down the sides of the bowl as needed. Then add in the eggs.
  5. Reduce the mixer speed to low, gradually adding in the whisked dry ingredients until just combined. Be careful not to over mix the batter.
  6. 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.
  7. Top with the house-made blueberry pie filling, then drop spoonfuls of the remaining batter over the top.
  8. Place in the oven and bake for 43-45 minutes at 350ºF or until the top is a light golden brown.
  9. While the coffee cake is still warm, drizzle with the simple glaze.

Simple Glaze

  1. In a small bowl, whisk together the powdered sugar and milk.
  2. Drizzle over the warm blueberry swirl coffee cake, cut into squares, and enjoy!

Baker notes

The noted prep time for this method includes 15 minutes for the house-made blueberry pie filling and 20 minutes for the coffee cake.

The method does not include the 2-3 hours of cooling time needed for the house-made blueberry pie filling.

This blueberry pie filling makes 27 ounces.

More cakes

Other bakes from the same part of the case, each with its own method.