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Blueberry Coffee Cake with Homemade Pie Filling

This delicious Blueberry Swirl Coffee Cake pairs a warm, fluffy coffee cake with homemade blueberry pie filling…

Prep
35 mins
Cook
45 mins
Total
1 hr 20 mins
Makes
12 servings

Go to the recipe

Blueberry Coffee Cake with Homemade Pie Filling

This delicious Blueberry Swirl Coffee Cake layers a warm, fluffy coffee cake with homemade blueberry pie filling that bakes to a golden brown. Serve it warm with a simple drizzled glaze for the perfect breakfast, brunch, or after-dinner treat!

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

Why You'll Love This Recipe

  1. Like my Chocolate Chip Sour Cream Coffee Cake and Apple Coffee Cake, this one is easy to make!
  2. The coffee cake is light and fluffy, with vanilla and almond flavors in every bite. So tasty!
  3. The homemade blueberry pie filling has a fresh taste and a wonderful texture, thanks to the plump blueberries! Nothing beats the smell of blueberries baking in the oven.
  4. Drizzling on the simple glaze ties all the flavors together beautifully!
  5. It's really, REALLY good served warm!

To me, coffee cakes are a great thing to bake when company is coming or when family is visiting for the weekend!

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

Ingredients You'll Need

The ingredients below are used to make this blueberry coffee cake. The items in the bulleted list are key ingredients that need a little extra 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 modified cornstarch has little to no aftertaste and thickens the homemade blueberry pie filling. It is not the same as Sure Jel.
  • Almond Extract. This adds a subtle extract flavor to the blueberry swirl coffee cake, much like in my Cut Out Sugar Cookies!
  • Milk. Any dairy milk works. I've made this coffee cake with both 1% and whole milk.

How to Make the Recipe

Here's a quick overview of how to make this easy blueberry swirl coffee cake. For the full printable recipe, in US customary or metric measurements, see the recipe card below.

Homemade 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). Don't skip this important step. Then 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. Stir constantly over medium heat for about 7-8 minutes, until the granulated sugar and Clear Jel have dissolved. (Images 3 and 4).

Making homemade blueberry pie filling in a large saucepan then letting it cool in a glass bowl.

Step 3. Stir in the blanched blueberries (Image 5). Mix everything together, then transfer it to a large bowl (glass is best) to cool fully (Image 6). Cooling the pie filling takes roughly 2-3 hours.

Coffee Cake

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

Step 1. Whisk the dry ingredients. Combine the all-purpose flour and baking powder (Images 1 and 2). Set aside.

Coffee cake wet ingredients mixed together in a glass bowl on a white background.

Step 2. Beat the wet ingredients. Begin with the unsalted butter and vegetable shortening (Image 3). Next add the granulated sugar, vanilla extract, almond extract, and finally the eggs (Image 4).

Adding the coffee cake dry ingredients to the wet ingredients in a glass bowl on a white background.

Step 3. Combine the dry and wet ingredients. Slowly add the whisked dry ingredients to the wet, mixing just until combined (Images 5 and 6). Avoid overmixing the batter.

Glass baking dish layered with coffee cake batter, blueberry pie filling, topped with spoonfuls of more coffee cake batter.

Step 4. Layer the batter and filling. Spread 2/3 of the coffee cake batter across the bottom of the prepared 13-inch x 9-inch pan. Next, spoon on the homemade blueberry pie filling (Image 7). Finish with the remaining batter (Image 8).

Blueberry swirl coffee cake baked in a glass baking dish, sliced, and drizzled with a glaze.

Step 5. Bake the blueberry swirl coffee cake (Image 9). Bake for 40-45 minutes at 350ºF, until the top is a nice light golden brown.

Optional Step (Image 10). As the coffee cake starts to cool, whisk powdered sugar and milk together. Any dairy milk works; I used 1%. Drizzle it over the top right away and serve!

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

Recipe FAQs

Can I use store-bought pie filling instead of homemade pie filling?

Definitely! You can also try cherry, peach, or raspberry pie filling. Store-bought pie fillings usually come in 21-ounce cans. You can use one 21-ounce can for this recipe, or buy two cans and use 1/4 cup from the second can for a bit of extra filling.

What’s the best way to store homemade blueberry pie filling?

Store it in a tightly sealed container in the refrigerator. The blueberry pie filling will keep for up to one week. If you enjoy canning, you can preserve this filling that way instead.

Do I need to blanch the blueberries when making the homemade pie filling?

Yes. This step matters because it stops the enzymes from breaking down the flavors.

Is Clear Jel the same as gelatin or Sure Jel?

No, they're not the same, and not one should be swapped for the other in this recipe. Clear Jel has little to no aftertaste compared with other cornstarches and does a great job thickening the filling while keeping the juices clear. If you plan to can this recipe, the USDA recommends it over other thickeners.

More Breakfast Treats to Try!

If you tried this Blueberry Swirl Coffee Cake Recipe or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!

Blueberry Coffee Cake with Homemade Pie Filling

Blueberry Coffee Cake with Homemade Pie Filling

This delightful Blueberry Swirl Coffee Cake combines a warm, fluffy vanilla coffee cake with homemade blueberry pie filling that bakes to a golden brown. Serve it warm with a simple glaze drizzled on top for a perfect breakfast, brunch, or after-dinner treat!

Prep
35 mins
Cook
45 mins
Total
1 hr 20 mins
Makes
12 servings

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%

Method

  1. Rinse the blueberries in a large colander, then add them to a large pot of boiling water. As soon as the water returns to a boil, turn off the heat.
  2. Scoop out the blueberries with a slotted spoon and place them in a bowl covered with a clean kitchen towel to keep them warm. You can also pour the blanched blueberries into the same colander to drain the juices, then transfer them to a covered bowl to stay warm.
  3. In a large saute or sauce pan, combine the granulated sugar, Clear Jel, water, and lemon juice. Stir constantly over medium heat until the sugar and Clear Jel dissolve.
  4. Keep stirring until the mixture thickens into a clear, gel-like filling, about 7-8 minutes.
  5. Take it off the heat and stir in the blanched blueberries until fully combined.
  6. Transfer the blueberry filling to a medium bowl (glass is preferred) and let it cool completely (about 2-3 hours) before using it in the coffee cake. If you're not using it right away, still let it cool fully, then store it in a tightly sealed container in the refrigerator for up to a week.
  7. Set your oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Generously coat a 13 inch x 9 inch baking pan with flour-based baking spray. You can also add a parchment paper sleeve to the pan. If you do, spray the top lightly before adding the batter.
  8. In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
  9. With a hand mixer or stand mixer fitted with the paddle, beat the unsalted butter and vegetable shortening on medium-high until smooth and creamy.
  10. Add the granulated sugar, vanilla extract, and almond extract, scraping down the bowl as needed. Then add the eggs.
  11. Drop the mixer to low and slowly add the whisked dry ingredients until just combined. Take care not to overmix the batter.
  12. Spread 2/3 of the batter across the bottom of the prepared 13 inch x 9 inch pan, and save the rest for the topping.
  13. Spoon the homemade blueberry pie filling over the batter, then drop spoonfuls of the remaining batter on top.
  14. Bake for 43-45 minutes at 350ºF, until the top is light golden brown.
  15. While the coffee cake is still warm, drizzle on the simple glaze.
  16. In a small bowl, whisk powdered sugar and milk together.
  17. Drizzle over the warm blueberry swirl coffee cake, cut it into squares, and enjoy!

Baker’s notes

  • The listed prep time includes 15 minutes for the homemade blueberry pie filling and 20 minutes for the coffee cake.
  • The recipe doesn't count the 2-3 hours of cooling time needed for the homemade blueberry pie filling.
  • This blueberry pie filling makes 27 ounces.

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